Roasting vegetables allows the natural sugars to caramelise and the flavours to concentrate.Try zucchini, broccoli, capsicum, onion, pumpkin.The smaller the pieces, the more delicious outside there is.To roast vegies, dice into smallish pieces and toss together in a bowl with salt, sugar and oil. Pour into a flat roasting pan that is lined with baking paper. Roast at 200 until brown, at least 30 mins. Stir occasionally.
Salsas are great. Very finely chop vegetables such as cucumbers, tomatoes, avocados, red onions. Add any fruit such as mango, oranges, apples. And add seasonings such as chilli, cinnamon, thyme, garlic. Serve a tablespoon per person as a sauce for meat.
Make a salad with raw and cooked vegetables eg potatoes, beans, cucumbers, tomatoes etc. Add a protein such as hard boiled eggs, tofu or chicken. Cover with sate sauce and sprinkle with fried onions.
See also Chicken in Honey Mustard Sauce adapted from Cook's Illustrated