Having a few Veggies around is good for practicing my skills. We still do try to eat Veggie at least once a week (often more), but usually it's pasta based.
I tend to stick to things I know, and last night I stuffed some peppers, aubergines, and endive (chicory), with brandade (mashed potato, salt-cod, garlic, olive oil). Above was the pre-cooking stage.
Of the three different vegetables, the peppers were unquestionably the best. They are bottled Spanish piquillos and lend themselves to the process extremely well. The aubergine and the endive were also very good, but lacked the essential tartness of the preserved peppers.
If you have Veggies coming for supper; I recommend. Simple and delicious. With our wood-fired cooker (George) on the go, it made us feel extremely virtuous.