Soft-Cooked Vegetables
I've previously been inspired by Lesley Porcelli's praise of soft-cooked vegetables to follow up on her suggestions.
But here are a couple of ideas that I've yet to try...

Olive Oil Braised Vegetables
main veg
This (untried) soft-cook recipe from Traci Des Jardins, chef and co-owner of Jardiniere in San Francisco was written in American, so I've translated zucchini for you.
It would probably make a fine vegetarian main dish if it wasn't for the anchovies. I suppose you could leave them out.

Serves 4-6

Put the olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in a 6-qt. Dutch oven. Place over medium-high heat and cook, stirring occasionally, until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.

Add the courgette in a single layer and cook, without stirring, until lightly browned, about 5 minutes. Flip the courgette, and cook for 5 minutes more.

Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil. Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.

Stir vegetables gently, replace the lid, and reduce the heat to medium-low; cook until the vegetables are very soft and tender, about 60 minutes more.

Remove the vegetables from the heat, and stir in parsley and marjoram. Season with salt and pepper.
Sounds nice!

Slow-Cooked Broccoli Rabe
Cime di Rapa Fritte
side veg vegan
Rapini, or broccoli rabe, is a somewhat bitter brassica related to turnip greens but resembling small heads of broccoli with fibrous stalks. It benefits from long cooking.

Serves 4-6

Heat ¾ cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Add broccoli rabe and ½ cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.

Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside.

To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.