This is a really delicious alternative to your typical lasagna, even if you have no reason to avoid pasta. By using a vegetable peeler, you get extremely thin slices of zucchini that don't require pre-cooking. Salting them beforehand and letting them sit for a little while draws off some moisture; opt for a thicker tomato sauce for this one to avoid too much runnyness.
This is a traditional Afghan pumpkin dish, which can also be made with other squash. This recipe comes from the San Francisco Chronicle.
This is one of our go-to recipes anytime there are beets and potatoes and it isn't too hot out. Simple, delicious, and infinitely variable.
This is a nice recipe for greens because it uses different kinds of greens all mixed together, with fresh herbs and good spices.
The easiest (and tastiest!) way to cook kale, chard, spinach, tat soi, beet greens....
Other Good Places to Find Recipes
WTF is this vegetable?
Eating What We Grow (PDF)
Cookbooks We Like
Vegetarian Cooking for Everyone
Chez Panisse Vegetables
Flatbreads and Flavors
The Art of Simple Food
Feeding the Whole Family
Storage Guidelines for Fruits & Vegetables (PDF)
The Zen of Food Preservation (PDF)
101 Jam Recipes