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[quote=Anonymous]I know the weekend has come and gone as has your guest, but in case anyone looks up this thread later, I usually make a Pasta Primavera as the veggie entree alternative at meals.  You can tailor the veggies to the taste of the guests and vary the amount of pasta vs the amount of veggies.  I often add veggies that look great in the store (like asparagus in season) to the recipe.

This recipe is also a hit as a side or an entree when served with rice:

[quote]Cauliflower, Potato, and Pea Curry

* fast FAST

SERVES: 4
Our version of this curry, a favorite combination of vegetables in India,
unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro
provides an herbal note. Serve the curry as a generous side dish or with rice
for a meatless main dish.
ingredients

* 1/4 cup cooking oil
    * 1 tablespoon ground coriander
    * 1 1/2 teaspoons ground cumin
    * 1/2 teaspoon turmeric
    * 1/4 teaspoon dried red-pepper flakes
    * 1 medium head cauliflower (about 1 pound), cut into large florets (about
4 cups)
    * 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch
pieces
    * 1 cup canned crushed tomatoes in thick puree
    * 1/2 cup chopped cilantro
    * 1/2 cup water
    * 1 teaspoon salt
    * 1 cup frozen petite peas

directions

1. In a large deep frying pan, heat the oil over moderate heat. Add the
coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower
and potatoes and cook, stirring frequently, until the vegetables start to
soften, about 5 minutes.
  2. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring
to a simmer, reduce the heat to low, and cook, covered, until the vegetables
are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup
cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
[/quote][/quote]

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