Love this idea OP!

How bout a cookie sheet of roasted cauliflower and/or broccoli. Lebanese Taverna takeout sells roasted cauliflower with a tahini sauce. Google took me to this recipe
http://voices.washingtonpost.com/mighty-appetite/2008/10/meatless_monday_roasted_caulif.html

A cucumber, tomato salad would be good. Here's one we like http://localkitchenblog.com/2009/07/27/cucumber-tomato-feta-salad/

This is a good shrimp recipe. Do the tomato sauce ahead and then add the shrimp & feta when you get home from work and bake.
http://www.foodnetwork.com/recipes/ellie-krieger/baked-shrimp-with-tomatoes-and-feta-recipe/index.html

What a cool and inventive idea OP.

Can't go wrong with roast chicken:
http://www.epicurious.com/recipes/food/views/Roast-Proven-al-Chicken-51169070

You can also roast vegetables in the same pan--carrots, parsnips, potatoes, etc.

Have roast chicken for dinner and for leftovers make chicken salad wraps (okay, not strictly Mediteranean but bonus points if you make your own aioli).

Pissaladiere:
http://www.epicurious.com/recipes/food/views/Pissaladiere-Strips-238925
(You can buy pre-made pizza dough if you are short on time. Make extra topping and toss with feta and pasta for leftovers.)

And of course, you need to try a tangine recipe:
http://www.epicurious.com/recipes/food/views/Lamb-Tagine-with-Chickpeas-and-Apricots-367761
(For two people, I would halve this recipe and buy canned chickpeas.)

I actually came across this website today, you may enjoy: http://globaltableadventure.com/

This person blogs about their cooking which focuses on a different country each week, complete with lot of recipes.

Here is the Greece page for example: http://globaltableadventure.com/category/countries/greece-countries/

Grilled veggie kabobs (peppers, onions, mushrooms, tomatoes) marinated in lemon-olive oil-oregano

thanks - that's a great idea!

Any variation on ratatouille. Yes, that particular term is French (and France is on the Med) , but all of those cultures have some variation on stewed eggplant, peppers, zucchini and tomatoes. Just depends on how you spice them. This is our summer go to dish -- eat it straight, use as a pasta sauce, etc.

Last weekend DH and I made several recipes in advance and combined them all week to make our lunches and dinners. It worked so well, we want to do it again. We have no kids and are competent, but still learning home cooks.

Here's what we made for Mexican week - carmelized onions, roasted red pepper strips, plain pulled chicken, black bean and sweet potato salad, quick pickled carrot sticks, brown rice with cilantro and lime, fruit salad of strawberries blueberries and peaches. We combined it with store bought corn tortillas, salad greens, cheese, salsa and sour cream. It was a good week and we did not get as bored as I feared we might.

This week we want to do the same, but Mediteranean or Middle-Eastern foods. I'm thinking we could do grilled chicken or lamb meatballs, felafal, taboulle, hummus or baba, pitas. Any ideas for veggies? Any dishes that can be made in advance and consumed for the next 3-4 days?

Thanks in advance!