Preheat oven to 450 degrees. Start by cooking the vegetables: Spray a very large non-stick skillet with cooking spray. Add vegetables to skillet along with 1 cup water (you may need more if you are using fresh veggies rather than frozen.) Turn heat to medium high, and place cover on pan. Cook until vegetables are just tender, stirring occasionally, and removing cover after about 3-5 minutes to let the water evaporate. (Although, you may have to actually add about ½ cup water if vegetables are not almost done cooking at this point, but the water has dried up, so the veggies don’t burn in the pan).