Preheat oven to 375. Mix balsamic vinegar, olive oil and Italian seasoning in a bowl. Spread sweet potato, eggplant, zucchini and sweet pepper slices in a single layer on a cookie sheet. Cover with balsamic vinegar, olive oil and Italian seasonings mixture.
Put in the oven and roast for about 30 minutes at 375.
In a hot skillet, without any oil, layer half of a tortilla with cheese, spinach, roasted vegetables and sun-dried tomatoes. Top with more cheese, fold your tortilla in half and cook until it is crispy on both sides. Transfer to a plate, serve with the remaining roasted vegetables, and enjoy your delicious quesadilla!