So, went a little overboard with the abundance at the farmers market lately. Sooooo many vegetables that something had to be done. So, sunny day we got out the rocket stove and solar oven and just cooked them all. So they are grilled and then braised in the solar over with salt and a bit of EVO. No I need to eat them 
ANY IDEAS ? I’m thinking cover them in alot more EVO and maybe garlic and herbs as part of a mezze… There are shallots, aubergines, peppers, flat green beans. All separate for the moment
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Flatbreads, ratatouille (I really like Skinnytaste’s recipe for ratatouille with farro), pasta bake/casserole, Moroccan pepper salad (taktouka), etc.
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That would also be my first instinct.
Ensaladilla is a classic Spanish tapa. It’s traditionally a potato salad, enhanced with other bits and pieces, and coated in mayo. You could probably chop your veg and toss in the mayo as a non-potato version. There’s online recipes to give you inspiration for adaptation
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Great idea ! I live next to Spain and know the dish well. Will look it up.
Moussaka for the aubergines.
Shallots and peppers as a base under scrambled breakfast eggs, or included in an egg bake / strata that ccould be frozen in individual squares for future breakfasts.
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Layered into a lasagna
Panzanella salad
Caponata (which if you’ve never made is delicious - very few people I talk to know it now that I don’t live in New Jersey LOL)
Even just as a summer sandwich would be great - top with some cheese and broil - maybe add some pesto. Clearly I’m craving Italian food right now haha
Are the first three that come to mind - you’ll have to take some liberties most likely but they work with most summer vegs.
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Your vegetable bounty sounds wonderful. I like grilled vegetables as dinner in summer, with feta cheese and herbs as garnish, served with crusty bread with olive oil and salt. Olives alongside are agreeable.
Otherwise, we enjoy summer grilled vegetables as a side dish, as part of composed salads, and as a pizza topping.
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Tons of great ideas here that should get me through summer 
I do understand that this is a NICE problem to have, so not complaining ! Just trying to keep from getting too “bored” 
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I tend to make a Turkish or Greek Briam instead of ratatouille. I add fresh basil, fresh dill, dried oregano. Sometimes I add cumin, cinnamon, and allspice.
They could easily be included in a frittata or a pasta.
This pasta looks good.
https://www.foodnetwork.com/recipes/katie-lee/summer-vegetable-pasta-19577108.amp
Or layered into a Panini or sandwich.
We’re fans of a vegetable Napoleon, which is basically the vegetables you mention, stacked.
A Calabrese style eggplant/ aubergine parmesan is another option. Again, stacking the vegetables, adding some more roasted tomatoes, some parmesan, baking, and adding fresh basil on top. I like Rosetta Constantino’s recipe.
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A version of Mallorcan tumbet would work. On the island, you’ll see it served as a starter, vegetarian main dish (great with some crusty bread) or an accompaniment to meat. So versatile and tasty.
Restaurants tend to cook all the veg together, so you can get something of a mush. My SiL cooks it traditionally, cooking all the individual veg separately (as she would also do for ratatouille), then layering them up for a final heat through.
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So tonight… Steak with Chimichurri sauce and a GRATIN riffing off the Briam idea, meaning I added some spuds to Rosetta Cosentino eggplant parm (love the addition of egg) Could only be delicious
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You could layer the veg into a lasagna type bake?
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Enjoy!
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Thanks again ! Was very delicious… I used our local sheeps cheese instead of mozza. I’m now down to a small enough amount to make a solar oven Fritatta with the eggs my very kind neighbor just gave me…
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Sounds wonderful!
I think I will do the same thing, use my cooked zucchini and baby artichokes with eggs this morning.
I’ll make something based on this
I also have some pink oyster mushrooms that I’ll add.
These are nice comprehensive threads for vegetable forward meals.
I love vegetables. Ideas for a vegetarian dinner. Not a big production .
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Which solar oven do you own?
That looks almost exactly like one Mrs. ricepad won at a solar festival about 20 years ago! I’ve used it a few times, with moderate success. One thing it taught me was how fast the sun actually moves. Our cooker needs to be pointed directly at the sun for the highest temps (about 375F, IIRC). I didn’t know that that meant adjusting it at least every 5 minutes. If I I waited even 10 minutes to adjust it, the temp would drop by about 50 degrees. It requires more tending than a stick-burning BBQ rig.
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We work from home so turning is not a problem. Definately not every 5 minutes though. I usually don’t get beyond 300°f but I use it mostly for slow cooking. I’ve done many things in there over the past 15 years, including whole chicken etc… I love love love it! Just canned 5 litres of tomato passata today after warming up leftovers, cooking a pot of soaked dried beans and cooking a frittata. Meat becomes incredibly tender… I suppose I just have learned its limits and work within those parameters.
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I think 300F is pretty easily accomplished by adjusting every 30 minutes or so in ours. The braised pork belly was meltingly tender!
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