Is it safe to eat cooked vegetables left out overnight?

 The safety of eating cooked vegetables left out overnight depends on several factors:

The temperature: The "danger zone" for food safety is between 41°F and 135°F (5°C and 57°C). If the vegetables were left out at room temperature (around 70°F / 21°C) for more than 4 hours, then it's not safe to eat them as harmful bacteria can grow rapidly in this temperature range.

The type of vegetable: Some vegetables, like root vegetables (potatoes, carrots) and starchy vegetables (corn, peas), are generally more resistant to spoilage than leafy greens or cut vegetables.

How the vegetables were prepared: Cooked vegetables that were exposed to contaminants through handling or were in contact with sauces or other moist ingredients are more likely to spoil quicker than vegetables that were simply steamed or baked.

Storage conditions: Covering the vegetables loosely with a breathable cloth or storing them in a container that allows some air circulation can help slow down bacterial growth.

Your own judgement: Use your senses to evaluate the vegetables. If they smell off, have changed color or texture, or show signs of mold, discard them immediately.

Based on these factors, here's a general guideline:

• Safe to eat: Cooked vegetables left out at room temperature for less than 4 hours, especially if they were not in contact with other ingredients or sauces.
• Proceed with caution: Vegetables left out for more than 4 hours, but only if they were stored properly, were not exposed to contaminants, and show no signs of spoilage. Reheat them thoroughly (to an internal temperature of 165°F / 74°C) before consuming.
• Not safe to eat: Discard vegetables that were left out for more than 8 hours, were exposed to high temperatures, or show signs of spoilage.

Remember, when in doubt, throw it out! Foodborne illness is not worth the risk. It's always best to refrigerate cooked vegetables within 2 hours of cooking for optimal safety and quality.