Stacked Roasted Vegetable Enchiladas...

Since we have a toddler, ensuring we try to set a good example by eating our veggies can sometimes be challenging which is why I love recipes like this that offer up an entire meal full of delicious fresh vegetables that everyone in our family can enjoy!!! We're also big on exposing our son to lots of different foods while he's young in the hopes he'll develop healthy eating habits and most of all not be a picky eater! This Stacked Roasted Vegetable Enchilada recipe from Perry's Plate is an awesome choice for your next meatless Monday meal or next time your hosting a get together for your vegetarian friends...bonus it's also gluten free!

Look at all those beautiful fresh vegetables...

Veggies sliced and ready for roasting....

 Finished product....

Tip from Rebecca's kitchen: I used a whole head of cauliflower and just one red pepper. Also, my local grocery store didn't carry poblano peppers, so I substituted with an anaheim pepper. If there is a veggie in this dish you don't care for just substitute with another; that's the great thing about this veggie enchilada dish, you can make it your own! I also just used EVOO in place of the coconut oil called for in the recipe since it's what I had on hand along with a jar of store bought salsa. 

And yes, although my dish didn't turn out quite as pretty as Natalie's trust me, it's still all kinds of delicious, and if you're not a huge veggie fan this roasted veggie dish might just help you see how delicious vegetables can be! 

Since it's going to be cold and dreary this weekend I have this one on my to bake list. It's healthy comfort food and leaves me dreaming of summer when I can get all those veggies at our local farmers market!