Heat the olive oil in a large saucepan over medium-high heat. Add the garlic, onion, bay leaf, Herbs de Provence, anise and coriander. Cook until soft and fragrant.
Add the eggplant and cook until soft, about 8 minutes. Add the squashes, peppers and tomato, cook until tender, about 7 minutes. Remove and discard the bay leaf. Season with salt and pepper.
Place goat cheese, basil and chives in a mixing bowl and blend with a hand mixer or place in a small food processor and blend together well.
Mix pesto and ranch dressing together and set aside.
Place tortilla wraps on a cutting board and spread herb goat cheese over entire surface. Spoon ratatouille over one half adding 2 slices of Swiss cheese on top. Fold tortilla in half. Repeat process with the other 5 wraps. Grill quesadillas on a Panini grill or a grill pan 3-4 minutes until cheese melts. Cut the quesadillas in thirds, top with creamy pesto and serve. Serves 6