Line a baking sheet with foil and set aside. Chop and dice all of your vegetables to be about the same size (no need to chop corn or beans). Place all of the veggies, corn, and beans on the lined baking sheet. Pour on the olive oil and sprinkle with salt and pepper. Use a spoon or your hands to coat everything evenly. Spead everything out on the pan to be nice and even.
Place the baking sheet in the oven on HIGH broil for 10 minutes. Stir the veggies around and broil for an additional 5 minutes. Remove the pan from the oven and set it aside while you assemble the tortillas.
While the vegetables are roasting, shred the cheese, and set it aside. Take the tortillas and spread the softened butter on one side each (if you have the counter space, if you do not, you can put butter on each tortilla as you get ready to cook it).
Place your large skillet or pan on the stove over med-high heat and allow it to heat up for a minute or two. Once the skillet is ready, take one tortilla and place it buttered side down on the skillet. Sprinkle with cheese, then some of the roasted vegetables and then more cheese. Take another tortilla and place it butter side up on top of the cheese and veggies. Allow the first side to cook for about a minute and then take your large spatula and flip the entire quesadilla over to cook on the other side. Gently press on the top of the tortillas to make sure all of the cheese sticks to each tortilla. Flip two more times until both sides are nice and brown and then place the quesadilla on a plate or cutting board.
Repeat step 3 with the remaining tortillas, cheese, and roasted vegetables. Once cooked, cut the quesadilla into 6-8 pieces and serve with sour cream, avocado, and your favorite salsa!