Name: Ikarian Vegetable Medley
Cook time: 1 1/2 hr
Total time: 2 1/2 hr
Yield: Makes 8 to 10 first-course or 4 to 6 main-course servings
Ingredients: 3 medium zucchini (2 lb total), cut crosswise into 1/4-inch-thick slices; 2 medium eggplants (2 lb total), cut crosswise into 1/4-inch-thick slices; 2 green bell peppers, cut lengthwise into 3/4-inch-wide strips; 4 1/2 teaspoons salt; About 2 cups extra-virgin olive oil (preferably Greek); 2 medium onions, finely chopped (2 cups); 3 garlic cloves, finely chopped; 2 russet (baking) potatoes (1 lb total); 1/2 teaspoon black pepper; 3 large tomatoes (1 1/2 lb total)

It may appear very oily at first, but this dish comes together in the end without being the least bit heavy. We realize that not everyone will have 3 colanders on hand. You can also toss the vegetables with salt and let them drain in large bowls.

Cooks' note:

Vegetable medley can be made 1 day ahead and chilled, covered. Reheat slowly, covered, over low heat 30 to 40 minutes.

Recipe notes

Halloumi Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Borani Banjan (Afghan-Style Fried Eggplant in Yogurt)

A festive eggplant dish great for gatherings.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.