We had this strange combo - something between ratatouille and piccata. It was oven roasted pattypan squash, sliced onion, garlic, sungold cherry tomatoes, a couple of sweet peppers and olive oil & s&p. Baked at 300F for about 1.5 hours, stirring every 1/2 hour. Then in a skillet on the stovetop I lightly browned some cubed tempeh in some coconut oil, then added 1/4 cup of veggie stock, 1 T of soy sauce and a big pinch of oregano. That cooked off and I deglazed the pan a few times with some white wine, and then at the very end added some lemon juice and halved kalamata olives.
We had it all over brown-rice pasta elbows. It was soooooooooo good! And a great way to get rid of the squash that has been plaguing my crisper for over a week.