I apologize in advance.  1)  I do not know who to give credit for this recipe.  It was found on one of my many searches of the internet a couple summers ago and is delicious!  2)  I am pretty bad about measuring!  I tend to sprinkle, toss and taste in the kitchen - especially when it comes to herbs and seasonings.  As a result, some of my recipes are less than precise.  Ask me if you want more information on a recipe.

I was recently asked how I keep from wasting vegetables when I have so many from my garden and also keep a full veggie bin during the winter.  The key is soup and a couple other recipes that are flexible and can be filled with almost any veggie.  Try this one as a light main dish or a side dish.  I have added cooked chicken to the layers but prefer to serve it with beef or fish off the grill.

STACKED ROASTED VEGETABLE ENCHILADAS

Vegetables - Here is a list of what I have tried.  It really is whatever veggies you have on hand.
    Carrots
    Zucchini or any summer squash
    Cauliflower
    Onion
    Corn
    Bell Peppers
    Sweet potatoes
    Brocolli

Olive oil
Salt and pepper
Garlic - minced
Cumin

2 cups salsa (I use a home canned recipe known as Mary's Salsa in our house)
2 cups cheddar cheese
Corn tortillas - quartered into triangles
Spinach

Cut your selected vegetables into matchsticks or cubes.  Toss with olive oil, salt and pepper, minced garlic and a little cumin.  Roast in the oven at 425 degrees until tender.  (I typically have a 11" x 15" pan of veggies that I roast)

Layer in a 8" x 8" baking dish (like a lasagna) the following (don't be afraid to press it into the dish a little - the spinach and cheese take up space putting it together but cook and melt down in the oven):
    1/2 cup salsa
    Corn tortillas (one layer thick)
    1/4 of the Vegetables
    Spinach (thin layer)
    1/2 cup cheese

Cover with foil.  Bake 20 minutes until heated through.

The dreaded vegetable in my garden...ZUCCHINI.  During it's peak harvest, my husband is suspicious of any new recipes because he knows that it is an attempt to sneak even more zucchini into his diet.  While I also reach a zucchini saturation point, there are a few recipes that I do love and even freeze zucchini so that I can enjoy them all year long.  My absolute favorite way to enjoy zucchini is with chocolate!

2 cups shredded zucchini (fresh or frozen)
1/2 cup vegetable oil
1 tsp vanilla
2 eggs
1 cup sugar
1/3 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
2 cups flour
**chocolate chips

Pre-heat oven to 350 degrees.  Lightly grease a 9x13 baking pan.

Mix vegetable oil, vanilla, eggs and sugar.  Add zucchini and mix well.  In a separate bowl, mix the cocoa, baking soda, salt and flour.  Combine the wet and dry ingredients until just mixed.

Bake 20 minutes or until an inserted toothpick comes out clean.

**The original recipe recommended that you frost the cool brownies with your favorite frosting.  In my house, we don't waste time with frosting but just put a generous amount of chocolate chips directly in the brownie batter so that they come out of the oven ready to eat!