We love roasted veggies. Here is a recent incarnation: turnips, acorn squash, carrots, and potatoes. I just cut up the veggies, season them with a bit of olive oil, salt and pepper, and usually some paprika, and bake them in a low oven (325F) until tender. If the roasting pan looks too dry, or if the veggies brown before becoming tender, I will add a bit of water to the pan and cover with foil. I usually make a big batch of these and we have leftovers for several days.
Dave loves quiche. I am not fond of it as it tastes to "eggy" for me, but I still make it periodically when Dave asks for it. In this version, I used roasted asparagus, finely diced bell peppers, and a bit of cheese. This is a crustless quiche that I baked in a 9 x 13 baking dish. I roasted 2 bunches of asparagus in the oven until just tender. Drizzle the asparagus with a bit of oil, season with salt and pepper, and roast on a baking sheet at 350F. When the asparagus is cool, mix 6 eggs with 2 1/2 cups of milk or half and half, 1 teaspoon of salt, and a bit of pepper. Add the asparagus, and some finely diced bell pepper, about 1 cup. Also, you can add some cheese. I added a bit of grated parmesan and some swiss-just about a handful of each. Pour the egg mixture into the baking dish and bake at 350F until set. For me, it took about 40 minutes. Let cool a bit before cutting.