Does anyone have a good vegetable recipe?

I have just become the proud owner of a lot of vegetables! I have about ten carrots, a bunch of radishes, five medium white onions, and a head of lettuce. Is there any kind of recipe that uses all or most of these ingredients (besides a salad)?
VEGETABLE SOUP

Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes. Chop all the vegetables, except the tomatoes, very fine. Have ready in a porcelain kettle three quarts boiling water; put in all except tomatoes and cabbage; simmer for one-half hour; then add the chopped cabbage and tomatoes (the tomatoes previously stewed); also a bunch of sweet herbs. Let soup boil for twenty minutes; strain through a sieve, rubbing all the vegetables through. Take two tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper and salt to taste, and add a teaspoon of white sugar; one-half cup sweet cream, if you have it; stir in butter and flour; let it boil up, and it is ready for the table. Serve with fried bread chips or poached eggs, one in each dish. ________________________________________

Vegetable Lasagna

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons,1 medium onion-finely chopped,4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic-minced,

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

24 ounces canned crushed tomatoes

1/4 teaspoon salt

1/2 teaspoon dried thyme

2 medium zucchini, cut lengthwise into 1/4-inch thick slices

1 eggplant, cut into bite-sized pieces

1 medium yellow squash, cut into bite-sized pieces

1 cup button mushrooms, sliced 1/4-inch thick

2 portobello mushroom, sliced 1/4-inch thick

1/2 cup low-fat ricotta cheese

1 cup reduced-fat shredded mozzarella cheese

1/2 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

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Or, heres a seperate one for lettuce, to die for :D

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves, 1 pound lean ground beef, 1 tablespoon cooking oil, 1 large onion-chopped, 2 cloves fresh garlic-minced, 1 tablespoon soy sauce, 1/4 cup hoisin sauce, 2 teaspoons minced pickled ginger, 1 tablespoon rice wine vinegar, Asian chile pepper sauce (optional), 1 (8 ounce) can water chestnuts, drained and finely chopped,1 bunch green onions, chopped,2 teaspoons Asian (dark) sesame oil

1.Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

2.In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

3.Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
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