Eggplant Börek

© PETRINA TINSLAY

Börek is a Middle Eastern pastry filled with anything from vegetables to cheese and ground meat. For this version, Meltem Conant sautés eggplant, peppers, and tomatoes and bakes them in layers of phyllo. It's a great option for a vegetarian main course.

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Baked Butternut Squash–and–Cheese Polenta

© QUENTIN BACON

Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.

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Asparagus and Bok Choy Frittata

© KAREN MORDECHAI

When making an Italian frittata, don't limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pace. Cook the eggs on top of the stove or in the oven — but be sure to use moderate heat so they don't turn rubbery.

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Layered Eggplant, Zucchini, and Tomato Casserole