Cauliflower, Zucchini, Carrots and Tomatoes with a Tex-Mex Flair

I came up with recipe last week when I realized that if I didn't use them my vegetables would spoil. I was pleasantly surprised by how tasty this combo was.

The cooking goes a lot faster than it seems from the directions and this dish is good the next day as well. It can be served as a side dish or over 1/2 cup brown rice as a main dish. The second day I took the leftovers, added low-fat grated cheese and salsa, rolled it is a whole wheat tortilla for a lunch burrito -- tasty. You can check out the complete recipe here. (Sorry, no photo.)

I hope you like it.