Pre-heat your oven to 200C / 390F
Lay out your asparagus and peppers onto a lightly oiled baking tray. Brush with a little olive oil and sprinkle on salt and pepper to taste. Keep them separate (all the asparagus on one side and all the peppers on the other).
Bake for 15 minutes, and then check on progress. The asparagus will likely be cooked and tender by now, so you can remove them and add them to a mixing bowl. If not, give them another 5 minutes and then check again.
It's likely that your red peppers are going to need more time in the oven, so after taking off the asparagus, put them back in for another 15 minutes or so to get them nicely roasted.
Meanwhile, steam your beans or peas for 5 minutes until tender.
Once the vegetables are roasted, change the oven temperature to 180C / 355F.
Prepare the filling. In a large mixing bowl, combine all of the vegetables and herbs, and add salt and pepper to taste. Add the goats cheese and stir - it will melt into the vegetables and form a creamy sauce around them.
Lightly grease a large baking pan, and pour about 1/5th of the sauce into the bottom.
Assemble the enchiladas. Spoon the filling into each wrap. Roll them up and place into the baking pan on top of the sauce.
Pour the rest of the sauce on top of the enchiladas and cover with foil.
Bake covered for 20mins
Remove the foil, sprinkle the mozzarella on top, and bake for another 15 minutes. You may want to grill/broil the cheese right at the end before serving.