Another great way to use a lot of veggies is to make a pasta sauce. In this case we used the pasta sauce on some spinach and cheese filled ravioli. The pasta sauce is actually pretty easy, it's mostly a lot of veggie chopping. Nate chopped up a lot of tomatoes (use the juiciest ones you can find), sweet onion, green bell pepper, baby portabella mushrooms, kale, collard greens and basil (from the freezer, from the fall's CSA bags). He added some garlic (probably a lot of it) and dried oregano, then simmered the whole bunch in olive oil until it was all cooked, around 30-45 minutes. If you like it a little saucier you can add a small can of tomato paste.
And we topped it off with fresh grated parmesan. Sooooo good! And there was plenty of sauce leftover, for a weeknight when a quick dinner is needed, just boil up some pasta and add the heated up sauce - easy!