Quick dinner which is really, really versatile:

Roasted vegetable ratatouille with chickpeas

Chop up various veg - I typically use onion, red and yellow peppers, chopped big and cherry tomatoes, chopped courgette, crushed garlic. Spray with fry light and roast in a medium oven for about 45 mins.

You could eat this once cooked hot or cold with a salad, or cous cous, or baked potato.

But for a variation you can turn it into ratatouille by adding some tinned chopped tomatoes and a tin of chick peas. Heat through and serve with salad or baked potato.

I usually make extra and then you could blitz the remainder into a really nice pasta sauce. Good for the kids as you can hide the veg in a pasta sauce! I've served it with cous cous and garlic bread - clean plate all round!

Hope I've explained this OK!

Oh, forgot to say you can also turn the roasted veg into a cottage pie by adding quorn mince and topping with mashed spuds and grated cheese.

Or turn it into a lasagne by adding lasagne sheets and cheese sauce.

Endless variations really!

Roasted veg is the perfect solution to everything! If you roast a load on sunday night (in my case typically 1 aubergine, 1 courgette, 8 tomatoes, 1 red onion, 1 pepper, garlic and olive oil) you can have it with cous cous for lunches... or spread the inside of a wholemeal pitta with houmous and fill with the veg... or with a bit of pasta for a cold pasta salad....
It means you have a properly tasty, varied lunch which is really easy to make (45 mins in a roasting tin at 200C) and you you don't have to worry about sandwich fillings all week.

Plus roasted squashes, pumpkin and root veg (and stuff like fennel) too are all really good. I really think it's important to eat colourful fresh food that you actually look forward to.