Some fabulous sounding dishes on this thread. I've saved this for inspiration over the next few weeks and will start with the cauliflower cheese pie this weekend.
My suggestion is feta-stuffed Portabello mushrooms with stuffed red peppers. The mushroom recipe is adapted a bit from this: https://www.bbcgoodfood.com/recipes/feta-stuffed-mushrooms-mustard-slaw.
One mushroom per person. Stalks should be removed and reserved to add to stuffing mix. Place mushroom caps on baking tray, oiled, brush/pour a little oil on caps, bake in hot oven for a few minutes. Recipe said gills down, I didn’t notice, didn’t matter.
Stuffing – for five caps, I used about 100g Feta, mashed up with a fork, quite a lot of chopped parsley (at least 2 tbs), 2-3 cloves garlic, chopped fine, several walnut halves roughly chopped, the mushroom stalks, also roughly chopped, salt, pepper, some burghul. The recipe said to boil the burghul for 8 minutes. I don’t think this was a good idea as it was mushy. Burghul could easily be replaced by wholemeal breadcrumbs or cooked rice or similar. Mix all ingredients together, spread over mushroom caps (gill side up), bake for 10-15 minutes until heated through and lightly coloured on top.
I serve them with red peppers stuffed with a mixture of cooked brown rice, fried spring onions, garlic, cinnamon and pine nuts, currants, parsley, lemon juice. The peppers are then added to a casserole where I've made a thick tomato sauce (red onions, garlic, tomatoes, oil, salt, pepper, oregano, basil). (I have tried adding sliced runner beans (raw) to this and it's worked well. Something green is a good addition, whether in the casserole or as a side dish.) Casserole in oven for at least half an hour.