Ok. Suggest a veggie meal pls using the following

[charlieandlola]

Veg left in my fridge. Ds won't eat tomato based pasta sauces so that is out. Have a well stocked larder and

A swede
one red and one yellow pepper
2 courgettes
2 leeks
2 heads of broccoli
bag of carrots
bag of potatoes

Thanks

Soup/stew. Have you got lentils or butter beans. We have veggie stew a lot (the one I made today has carrots, swede, cauli, broc & cabbage in...using leftovers up) and I serve it with dumplings or crusty bread or in big yorkshire puds.

Pasta with broccoli, pesto and parmesan?
Roast the courgettes and peppers and serve with pasta?

Roast some of the swede, carrots and potatoes and serve with veggie sausages and gravy plus some of the broccoli.

Make a soup out of the remainder of the root vege, with perhaps some barley or lentils for bulk.

Use the courgettes and the rest of the broccoli in a creamy cheesy pasta sauce.

Stuff the peppers with rice etc or fry them with onions, garlic and spices to form the basis of fajitas.

was going to say stew as well

stir fry if you have some rice or noodles

roast it all with olive oil and a bit of balsamic- can add a tin of toms if you have one and ds will eat it

Frittata or Vege pie

Thanks all. Roasting the peppers carrots courgettes and onionsas we speak. Found a receipe fir veggie crumble in the Dinner Lady cookbook which I am going to do. Brilliant ideas thanks

How about a warm potato, leek courgette salad with chilli chickpeas and sweet pepper sauce?

For the salad:

trim the tough tops off the leeks and boil in well salted water until very tender. (top tip: put a couple of spoons on top of the leeks to keep them weighed down). Boil the potatoes in salted water until cooked. Set both aside to cool.

Peel the green skin off the courgette. Using a peeler, peel the courgette down to the seed core so that you have very fine wide strips of courgette. This can either be eaten raw drizzled with a little lemon juice & white wince vinegar, or blanched for a few seconds (only a few though or it'll disintegrate)

Build the salad by slicing the leeks and potatoes into rounds and layer up leek then potato and top with a few curls of the courgette (Much easer to do if you have rings). drizzle with good olive oil.

Chili chickpeas:

Easy cheat with tinned chickpeas.
If you have onion/shallot even better.

Drain and rise the tinned chickpeas.
Fry off shallot and chilli flakes in a little oil. Add chickpeas and gently fry until cooked.

Sweet pepper sauce:

Blacken the peppers under a hot grill or over a gas hob. Alow to cool and then peel off the blackened skin, remove the core and seeds.
Blend the flesh with a little lemon juice, olive oil (add chilli flakes if you want more bite). Season to taste.

Nice and simple, looks very colourful and tastes fab!

I'm also a huge fan of braising veg. Almost any veg, including broccoli, can be braised and it's very easy:
Use a nice wide pan that can go from hob to stove.
Slice the veg into good sized chunks, like good sized potato wedges.
Heat some oil in the pan and brown the veg on all sides.
Once browned add in a good glass of white wine, a couple of garlic cloves (just cut in half) and some chopped fresh herbs (tarrago n is my fav) and reduce until just a glaze left. Add some stock - just enough to come about half way up the veg. Cover the pan with a circle of greaseproof paper and put in oven (gas mk 7) for about 20 mins.
Mmmm... tasty veg in a nice sauce.

How about a fun mix and match meal where you cook all the veg in the best way that for it - eg roast the peppers, courgettes and potatoes with olive oil and herbs, and serve on a pile of mashed swede with some steamed broccoli!

Or if you don't HAVE to use it all... I would probably do a potato, broccoli/courgette and leek casserole with cheese sauce, and serve with carrot and pepper. Actually I quite fancy that...