What is your favorite mixed veggies recipe?

I regularly make vegetable enchiladas. My favorite combo is cauliflower, butternut squash, and mushrooms.

Get a can of enchilada sauce. Get a bag of flour tortillas. Get a block of jack or cheddar cheese, or use a combo, and shred about 2 cups. You will also need a small can of diced green chilies.

Peel and dice a small butternut squash. Cut up a small (or half of a large) cauliflower into bite sized pieces. Chop up a pint container of white mushrooms into quarters. Chop up about a half a cup of onions.

Preheat your oven to 425 degrees. Use cooking spray on a baking dish (glass, metal, ceramic, or foil) that will hold 6 to 8 rolled up enchiladas.

In a large frying pan, use about 2 Tablespoons of olive oil to sauté your onions, then add the cauliflower and butternut squash until just barely fork tender, then add the mushrooms until just browned. You don’t want to completely cook the veggies, as they will continue to cook in the oven.

Divide up the veggie mixture (in your mind) so that you have an equal amount to fill 6 to 8 medium sized tortillas.

Pour enough enchilada sauce to just cover the bottom of your baking pan. Then load the sateed veggies, a bit of the canned diced green chilies, and some shredded cheese into each tortilla, and roll them up, and place them into the baking pan, seam side down so they don’t open up.

After they are all rolled up in the pan, pour the remaining sauce over and around the rolled up tortillas. Then cover with shredded cheese, and bake at 425 degrees for about 15 minutes. Then serve.

It should look something like this: https://food.fnr.sndimg.com/content/dam/images/food/fullset/2007/4/30/0/Cinco_Enchiladas.jpg.rend.hgtvcom.826.620.suffix/1382538528797.jpeg

You can also add chopped olives, or shredded rotisserie chicken, or cooked canned chicken if you like. Then you can top with fresh salsa, avocado, or sour cream if you like after they come out of the oven.

Add refried beans and Spanish rice if you like, and you’ve got a meal, and a party.

If you prefer some soup, try this Vegetarian Vietnamese Pho:
https://www.deliciouseveryday.com/vegan-pho-recipe/

And here is a recipe for Vegetable Stuffed Portobello Mushrooms:
https://www.tasteloveandnourish.com/vegetable-stuffed-portabella-mushrooms/

And here is a recipe for a Root Vegetable Pot Pie:
https://vintagekitty.com/root-vegetable-pot-pie/

And here is a recipe for Pasta Primavera with Roasted Vegetables:
https://www.littlebroken.com/2018/04/25/pasta-primavera-with-roasted-vegetables/

^^Thanks so much. Now I’m hungry!

I make mixed veggies as a side all the time.

Zucchini, mushrooms, and carrots is one combination. I slice everything up, sauté in a little margarine, salt, and at the very end add a little garlic salt.

Zucchini and corn is another. Sauté the zucchini, and then I throw in frozen corn at the very end. If you have fresh corn even better, but I rarely go to the trouble.

Green beans and mushrooms. You can blanche the beans first, or, you can sauté then straight into the pan with the mushrooms. Salt and garlic salt again. I use very little garlic.

I like my veggies a little browned and not mushy. I sauté on a med-high temp, and it’s quite quick. I do want the veggies cooked though, so they lose some of the water in them.

Poblano peppers and onions. First I roast the peppers and peel them. Then I cut in strips and sauté with onions. I put the onions in the pan first, because the poblanos are already partially cooked. This goes well with steak, pork, or use them in veggie tacos, or with rice. You can melt cheese on it.

Instead of slicing the poblanos into strips you can just slice them open cut off the seeds and remove some of the veins and put a melty cheese like mozzarella and then fold the pepper over it. Microwave 30 seconds to melt the cheese, serve with rice and corn on the cob.

Here are some other things that sound really good:

Sweet Potato Hash with Fresh Mozzarella and Green Olives:
https://www.happyfoodstube.com/mediterranean-sweet-potato-hash/

Sweet Potato and Mushroom Fajitas:
https://thewanderlustkitchen.com/vegan-sweet-potato-fajitas/

Swiss Chard and Potatoes:
https://www.italianfoodforever.com/2013/03/swiss-chard-potatoes/

Crustless Root Vegetable Quiche:
http://www.meg-3.com/en_CN/news/Crustless-Root-Vegetable-Quiche-Recipe.html

Lasagne with Swiss Chard, Leeks, & Gruyére:
https://food52.com/recipes/31128-white-lasagna-with-swiss-chard-leeks-and-gruyere

Ratatouille with cheese melted on top.