Mostly, the vegetables from our farm share end up in easy to prepare side dishes. One of my favorites is sliced zucchini, onion, and halved cherry tomatoes sauted in a little olive oil with seasonings. Another favorite is a simple salad of greens, fresh basil, and cucumber slices. I used to put onion in there, but I find that only detracts from the basil. And hardly anything is easier than corn on the cob.
Sometimes the veggies are more critical to the main dish, as in stuffed green peppers, or tuna salad with swiss chard, or salad nicoise with new potatoes and green beans.
Very rarely, the veggies are front and center. Like in a late-lunch of roasted carrots and fennel; breaded, fried cauliflower; and plenty of naan. I actually prefer this way of eating, and would like to serve more meals like this in our future.