OK, just thought of two more I make and eat ALL THE TIME.
A sort of Aubergine Parmegiana.
Slice a couple of aubergines, sling them in the oven on bout 180c drizzled generously with olive oil, salt and pepper, and a bit of thyme and oregano or marjoram.
While that is cooking, soften some red onion in olive oil, and and a some chopped up streaky bacon fried in olive oil, slowly so that the fat has started to render down and the bacon has started to brown, but not too much. Add them to the aubergines in the oven and continue to bake until the aubergines are soft and have started to colour nicely. Top with loads of mozzarella cheese and some grated parmesan as well, and stick back in the oven until the cheese has melted and gone golden on top.
You can eat this straight from the oven, but it's much nicer if you leave it go go to room temperature as it firms up a bit, and you can slice it like pie. I keep it in the fridge and eat cold for lunch as well.
Next one, is so delicious it's really addictive and it could not be easier or cheaper.
Middle Eastern Style Roasted Cauliflower.
Lots of cauli florets, bunged in a big roasting tray, drizzled with tons of olive oil (I like to add 1/4 of a teaspoon each of cumin and turmeric to the oil but you don't have to) a good dose of salt and pepper, and roast, long and slow until it's soft and golden. If you have the oven too high the flowery bits will burn before the stalks are softened.
Again, this is absolutely delicious hot or cold, but best at room temp, and a big batch gets bunged in the fridge and picked at for a few days in my house.if it lasts that long.
If you want to make it a bit posher you can sprinkle it with tiny confetti of red, green and yellow peppers and very finely chopped red onion, and drizzle with tahina sauce. (tahina paste mixed with water and lemon juice..) It's a lovely salad to go with simple roast chicken or lamb chops, great for parties and barbecues.