Can you think of meals that are all of these things: vegetarian, gluten free, quick and easy, fairly healthy, and summery?

[4pmfireworks]

vegetarian: no meat or fish, but dairy and eggs okay.
gluten-free
quick and easy: looking for low effort, week night ideas
fairly healthy: real food made from real ingredients preferred, doesn't need to be low calorie, but pref not UPF.
summery: we already eat a lot of soups, curry, one-pot chili kind of meals

Lemon and asparagus risotto?

Risotto
veggie chilli with rice
egg fried rice (easy if you have a rice meal the day before and cook double, otherwise a bit faffy)
Stir fry with rice
Aubergine parmigiana
lentil shepherds pie
roast veg with feta
jacket potato with beans and cheese

Omelette with mushrooms and or cheese

Roasted halved peppers stuffed with rice or quinoa salads (warm or cold)

Taboulé with a vegetable and or chickpea tagine

Lentil, bean or chickpea salads

Fennel or courgette gratin

Goat’s cheese on little toasts on a green salad with walnuts

Grated beetroot (and carrot if you wish) with vinaigrette and goat’s cheese

falafel

Tartiflette, but put fried garlic mushrooms instead of bacon. It's basically potatoes and cheese!
Winter salad with shaved sprouts, green lentils, bitter leaves, pear, olives and feta, with pomegranate seeds.

Love chatGPT for a question like this:

Here are ten summery, vegetarian, gluten-free meal ideas that are quick, easy, and made from real ingredients:

1. Caprese Salad with a Twist
• Ingredients: Fresh mozzarella, cherry tomatoes, avocado slices, fresh basil, olive oil, balsamic glaze.
• Method: Arrange on a plate, drizzle with olive oil and balsamic glaze, and season with salt and pepper. Serve with gluten-free bread or crackers.

2. Greek-Style Stuffed Peppers
• Ingredients: Bell peppers, cooked quinoa, feta cheese, chopped tomatoes, black olives, and oregano.
• Method: Stuff halved peppers with a mix of quinoa, feta, and other ingredients, bake at 180°C for 20 minutes.

3. Vegetarian Tacos
• Ingredients: Gluten-free taco shells, refried beans, shredded lettuce, diced tomatoes, avocado, sour cream, grated cheese, and salsa.
• Method: Assemble tacos with desired toppings.

4. Zoodles with Pesto and Cherry Tomatoes
• Ingredients: Courgette noodles (zoodles), basil pesto, halved cherry tomatoes, and Parmesan.
• Method: Sauté zoodles briefly, toss with pesto and tomatoes, sprinkle with Parmesan.

5. Sweetcorn Fritters with Avocado Salsa
• Ingredients: Sweetcorn kernels, eggs, gluten-free flour, spring onions, and coriander; avocado, lime, and red onion for salsa.
• Method: Mix fritter batter, fry in a pan, and serve with fresh avocado salsa.

6. Gluten-Free Margherita Pizza
• Ingredients: Gluten-free pizza base, tomato sauce, fresh mozzarella, and basil leaves.
• Method: Top base with ingredients, bake at 200°C for 10 minutes.

7. Halloumi and Watermelon Salad
• Ingredients: Grilled halloumi, watermelon chunks, rocket, mint, and a drizzle of olive oil.
• Method: Toss together and serve chilled.

8. Buddha Bowl
• Ingredients: Cooked quinoa, roasted chickpeas, spinach, cucumber slices, shredded carrots, and a tahini dressing.
• Method: Arrange ingredients in a bowl, drizzle with dressing.

9. Vegetable Skewers with Tzatziki
• Ingredients: Courgettes, cherry tomatoes, mushrooms, and red onion; Greek yogurt, cucumber, garlic, and mint for tzatziki.
• Method: Grill vegetable skewers, serve with tzatziki on the side.

10. Eggplant and Feta Stacks
• Ingredients: Grilled aubergine slices, crumbled feta, fresh basil, and tomato slices.
• Method: Layer ingredients, drizzle with olive oil, and bake for 10 minutes.

Haven't checked them - only prompted than copied and pasted!

I love to roast some veg and put them with some cooked quinoa, add flavours as you fancy. I usually have it with a green leafy salad. Quinoa is great because it cooks so quickly! And it’s really healthy.

Ottolenghi roasted roots, with some halloumi cubes popped on the top 15 mins before the end.

Link

Mushroom risotto, mushroom stroganoff
Pasta alla Norma, pasta Primavera (gluten free pasta of course)
Aubergine parmigiana, ratatouille served with rice
Roasted stuffed vegetables eg peppers marrows tomatoes
Chilled soups, gazpacho, vichyssoise, Greek egg & lemon soup
Eggs Florentine

https://www.bbcgoodfood.com/recipes/warm-roasted-squash-and-puy-lentil-salad would be my addition to some if the excellent ideas above.

Some really good ideas here. Tghank you! And I hadn't thught of asking Chat GPT - I'm going to go and faff around and add family preferences to the instruction!

Nigella's Union Square nuts with a dry Martini.
That's a meal, calorie-wise.

Bean chilli and rice

Becky Excell is your girl. She has loads of recipes and gives advice on all of them as to how to adapt them for various dietary requirements.

glutenfreecuppatea.co.uk/

glutenfreecuppatea.co.uk/gluten-free-cookbook-quick-easy/

We love Vietnamese Summer Rolls ~ have added a recipe but generally we just throw in whatever veggies/herbs/plant protein we have lying around!

wanderingsinmykitchen.com/vietnamese-fresh-spring-rolls/

Polenta cooked with a good dab of butter and season to taste, spread in a baking pan. Top with vegetables in a garlicky, herby tomato sauce. We like this layer to include hot chilies in the sauce or red pepper flakes. Top that with a nice thick layer of mozzerella or soft chevre.

Bake at 175 C until hot and the cheese is gently bubbling. Keep an eye on it and turn the oven down if the cheese melts too soon.

Alternatively, perhaps for adults, make the ‘sauce’ by sauteeing loads

Sorry ….

Alternatively, perhaps mostly an adult taste,

make the sauce by sauteeing loads of mushrooms. In addition to field mushrooms and chestnuts you need dried or fresh porcini, perhaps some morels or oysters, etc. Aim for the taste of the forest. Again, lots of garlic. I use a fair amount of fresh thyme with this. S and P of course. A bit of heavy cream and white wine to make a sauce, with the mushroom juices. This goes on the polenta.

Top generously with a blue cheese that will melt, such as Gorgonzola, and proceed as above. DH and I love this.

Family member is gf veggie, they like gf lasagne, veggie chilli with rice, stir fry veg with rice noodles, vegetable egg fried rice and veggie all day breakfast with potato rosti instead of toast

One of my easy meals is halloumi (bbq, baked, grilled, whatever) with salads, olives, hummus, could do with a chickpea salad for extra protein.

Or paneer (roasted or on bbq) with whatever spices you like, with roasted veg, kachumber salad, yoghurt, mango chutney, you could have with rice or gf flatbreads.

Broccoli and blue cheese fritata

Ottolenghi Test Kitchen Confit Chickpeas. They cover all bases!

https://www.theguardian.com/food/2020/jul/11/yotam-ottolenghi-chickpea-recipes-confit-tandoori-polenta-chips-parmesan-braise

Any recipe with bulgur you can replace with quinoa for a nutty texture but no gluten, so things like tabbouleh which is full of flavour and really summery while still being substantial.
I make a baked frittata with mint, spinach and feta ( basically a spanakopita filling) which meets your criteria.
Eat greens: they make everything seem lighter and there is such a diversity of texture and flavour.
Pho: In Vietnam you get about a litre of stock each but you can make it at home to the same proportions as ramen but still using cooked rice noodles: shredded tofu, a boiled egg if you like ( though that's ramen) sliced fresh chilli, any greens you like, pour over boiling hot stock, tuck in. Really light and packs a punch because of the chilli.