Wash and slice all vegetables range on a baking sheet in a single layer then drizzle with olive oil and season with salt and pepper. Roast vegetables until tender 10 to 15 minutes tossing halfway through.
Assemble each quesadilla by dividing the vegetables and cheese evenly between the tortillas on one half. Add a little drizzle of buffalo ranch sauce. Fold over the top to create a half round.
Lightly oil a cast-iron or griddle pan on medium high heat then place the tortilla on it. Cook each tortilla approximately three minutes on each side until the tortilla is toasted and crispy and the cheese has completely melted.
Cut the tortillas into triangles arrange on a platter and drizzle with buffalo ranch. Enjoy!