Add the chopped onion, corn, red bell pepper, yellow bell pepper, and broccoli to the pan.

Cook for about 5-7 minutes until the vegetables are tender but still crisp.

Add the oregano, red chili flakes, black pepper, and salt to the vegetables. Stir well to combine and cook for another 2 minutes.

Remove the pan from heat and squeeze lemon juice over the vegetables. Mix well.

Take a chapati and spread a thin layer of Veeba Veg/Garlic Mayonnaise on one side.

Spread a portion of the cooked vegetables evenly over the mayonnaise layer.

Place another chapati on top of the vegetable layer to form a sandwich.

Heat a non-stick pan over medium heat and place the assembled quesadilla in the pan.

Cook for about 2-3 minutes on each side, or until the chapati is golden brown and slightly crispy.

Cut it into wedges and serve warm with additional Veeba Salsa dipping sauce.

Enjoy your delicious veggie quesadilla!