Make ahead vegetarian'ish dishes?

After two weeks of eating a lot of bread, cheese, olive, couscous, chicken & lamb, my body is craving vegetables. I'd love to get people's suggestions for vegetable-heavy mains and sides that can be made ahead and/or taste just as good when leftover. In the last few days I've made:
Roast golden beet soup
Lentils with caramelized onions
Kale chips
An assortment of spinach salads
English peas with mayo
Omlettes with sauted mushrooms, tomatoes and spinach
Cumin scented carrots

I think I'm going to do a big tray of roast veggies (probably tomatoes, sweet potatoes, mushrooms, squash & eggplant, tossed in olive oil, seasoned with rosemary and sea salt), which will end up eaten straight, plus added to salads and omlettes.

What are some of your favorites?

Red beans and rice. Just as good without the ham or andouille.

Roasted eggplant and tomatoes

Katie wrote:Red beans and rice. Just as good without the ham or andouille.

Pairs4life makes hers with hickory powder from The Spice House, and I could swear she threw bacon in it.

Potato and Leek Soup is always good.

Quiche, barley salad, bulgur salads (good with your roasted veggies), vegetarian stuffed grape leaves or peppers or cabbage, pasta primavera and other such noodle and veg combos, vegetable kugel, vegetarian chili, baked beans.

I've been using the Silver Palate one-pot recipe to boil artichokes for salad-course use with a good balsamic vinaigrette (same book, actually). It's spring, at least now and then, and the 'chokes are looking good...

No one mentioned lasagna I see. You can throw freakin' anything into that. My sister-in-law made a delightful butternut squash version last Thanksgiving and I saw a recipe in my godzilla file that had fresh sage in it. Just bake it, slice it into individual portions, freeze them on a baking sheet and wrap them separately in foil. Though you may want to reheat them directly from the freezer to avoid sogginess - I'm guessing zucchini, eggplant, and some other watery ingredients might just leave you with a mess otherwise - perhaps other people can weigh in on this? (I've only made meaty lasagna.)

That brings to mind other casseroles, such as vegetarian versions of moussaka and patitsio, and vegetable-enhanced mac and cheese.

Not light but ... I do a variation of the "russian vegetable pie" from the old Vegetarian Epicure cookbook - spread bottom pie crust with thick layer of cream cheese, top with layer of sliced hard boiled eggs, season with dill, next thick layer of sauteed cabbage seasoned with marjoram and tarragon, finally layer of sauteed mushrooms - top with crust. Bake at 350 for about 45 mins (keep an eye on it) Holds well in fridge for days (and improves)

And if you find yourself wanting some meat, this is a wonderful side to lamb.

And I'd second any artichoke options ... !

Last night's main course (and my contribution to this month's Small Household Food Exchange)--spring Vegetable lasagna. Last night's version:

Spread--blend of 1 container of low fat ricotta, 1/2 container of low fat cottage cheese, 2 cups fresh peas, 2 green onions, 1/2 cup flat leaf parsley

Veggies: 2 cups of leeks, 2 cups of asparagus, 2 cups purple kale, 1 cup spring onions, 2 cups fennel--all diced and sauteed in 2 tbsp grapeseed oil with 2 tbsp of butter, salt and pepper;

Mix of cup and a half each of parmesan and asiago cheese

Layer starting with no boil noodles, 3-4 times to just over top of the baking dish. Top last veggie mix with a couple of handfuls of baby argula then the cheese. Top with last noodles, rest of cheese. Add a cup and a half of veggie stock into the dish to moisten the noodles,including the top. Bake covered (foil) on 375 for 35 minutes. Remove foil and broil for an additional 5 minutes to brown the top. This freezes well too.