Vegetarian Pesto Quesadillas

In large skillet, heat olive oil over medium heat and saute zucchini and baby eggplant until crisp tender, 5-7 minutes. Remove from skillet and then return skillet to heat. Spread pesto evenly on two tortillas. Sprinkle cheese over top of pesto and then line cooked vegetables on half of each tortilla. Melt 1 teaspoon of butter in skillet and place open quesadilla into hot pan. Cook until bottom of quesadilla has browned and cheese has melted. Fold tortilla in half to cover the veggies and press down lightly to press them into the melted cheese, so they stay in place. Repeat with other tortilla. Serve warm.