List of ingredients needed:

1/2 cup of olive oil.
1 small eggplant, sliced into rounds.
2 yellow squash, sliced lengthwise.
2 zucchini, sliced lengthwise.
2 roasted red peppers, cut into strips.
Basil.
Rosemary.
Bread.
6 oz of chevre cheese.
1 clove garlic, roasted.

Method:

Brush the olive oil on the vegetables and sprinkle with basil and rosemary.

Grill until softened but not mushy, and slightly charred.

Toast the bread.

Place the grilled vegetable on a platter with toasted bread and chevre cheese.

Serve.

To eat, take a piece of bread, spread roasted garlic on top, place roasted vegetable on bread, and dot with chevre.

Source: Grilling Recipes.

Ingredient list:

4 small onions.
2 cups of butter.
2 cups of water.
2 cups of dry white wine.
1 cup of beef broth.
1 tablespoon of flour.
Salt and cayenne pepper.
Slice of French bread.
Swiss cheese.

Method:

Cut the onions into half rings, then roast them in the butter, slowly adding the flour.

Add the water, wine, broth, salt and pepper and allow to simmer for 10 minutes.

Pour in a soup bowl, then top with French bread and Swiss cheese.

Bake until the cheese is melted, then serve immediately.

Source: French Recipes.

List of ingredients:

10 ounces of frozen artichokes, defrosted.
8 ounces of fresh spinach, washed.
1 lb of Penne pasta, cooked.
1 small onion, thinly sliced.
2 cloves garlic, minced.
3/4 teaspoon of oregano.
Salt and freshly-ground black pepper, to taste.
½ cup of dry white wine.
3 tablespoons of lemon juice.
3/4 cup of fat-free ricotta cheese.
1 tablespoon of lemon zest, grated.

Cooking method:

Slice about two-thirds of artichokes into small wedges; chop the remainder into paste. Set aside.

Start cooking the pasta.

While the pasta is cooking, sauté the onion and garlic in water until soft.

Add the oregano, salt and black pepper.

Reduce heat to low and stir in the white wine, lemon juice, spinach leaves and reserved artichokes.

Simmer, stirring, until spinach is wilted and all is heated through (2 minutes or so).

Stir in the ricotta.

Drain the pasta and add to the sauce.

Remove from heat.

Add the grated lemon zest just before serving.

Source: Artichoke Recipes.

List of needed ingredients:

1 head of butterleaf lettuce.
2 tablespoons of Dijon-style mustard.
3 tablespoons of red wine vinegar.
1/2 cup of olive oil.
1/2 cup of walnut pieces.
1 tablespoon of parsley flakes.
Salt and black pepper, to taste.

Preparation instructions:

Rinse and tear the lettuce leaves into bitesize pieces. Put into gallon double zip-lock in cooler until ready to serve.

In a small pot, combine the mustard and vinegar until mixed well.

Slowly add the olive oil and beat until thoroughly mixed.

Add the walnut pieces and parsley and beat again.

Cover and put in cooler until ready to serve.

Beat well, then pour over the lettuce.

Source: Lettuce Recipes.

Here is a great onion recipe to have as a snack or as a side to a main meal:

List of ingredients:

1 1/2 cups of flour.
1 teaspoon of salt.
1 1/2 cups of beer.
3 large onions, cut into 1/2-inch slices.
Hot oil, for frying.
Salt, to taste.

Method:

Combine the flour and the salt.

Stir in the beer and beat until smooth.

Chill for 3 hours.

Separate onions into rings, dip them in the batter and fry in oil until golden brown on both sides.

Sprinkle with salt.

Source: Onion Recipes.

List of ingredients:

2 acorn squashes.
1/2 lb of small Brussels sprouts.
2 teaspoons of olive oil.
1 cup of diced onion.
1 teaspoon of dried marjoram.
1 teaspoon of fennel seeds.
1/4 cup of fresh sage, minced.
1/4 cup of freshly squeezed orange juice.
2 teaspoons of freshly squeezed lemon juice.
Pinch of freshly ground black pepper.
2 cups of cooked wild rice.

Method:

Preheat your oven to 350F.

Cut each squash in half; then remove the seeds and pulp.

In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake for forty-five minutes or until tender.

Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for six minutes, or until tender. Set aside.

In a large skillet, heat the olive oil over low heat. Add the onion and saute for ten minutes, stirring frequently. Stir in the fennel seeds, dried marjoram, minced sage, fruit juices and black pepper; then simmer for three minutes. Stir in the cooked wild rice and the sprouts and heat through.

Spoon the wild rice and sprout mixture into the squash cavities.

Serve immediately.

Source: Squash Recipes.

List of ingredients:

1 leek, the white part only, halved lengthwise, washed thoroughly and chopped.
2 tablespoons of butter.
¾ lb of asparagus cut into half-inch pieces.
14 oz (1 can) of reduced-sodium chicken broth.
1 garlic clove, pressed.
1/3 cup of heavy cream.
Salt and pepper, to taste.

Cooking method:

In a large soup pot, heat the butter over medium-high heat until foam subsides.

Add the leek and sauté for 2 minutes, stirring.

Add the asparagus and cook for another 1 minute.

Add the chicken broth and garlic to the pot, then bring to a boil.

Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender.

Mix in the heavy cream, salt and pepper.

Blend soup in batches in a food processor until smooth.

Return to the pot to heat through.

Source:

I found this recipe, and many others, from the official asparagus recipes website.