Does anyone remember back in the day when low carbers made loaded turnips (like potatoes).
Turnips in soup add a whole level of flavor and make a nice hash brown.

Rutabeggas are a great replacement for potatoes...a little more dense than turnips.

I always grow eggplant and since summers are hot, we just cut in half lengthwise, brush w EVOO, season w s/p then grill.
I grow the more slender eggplant mostly.
Also don't forget ratatouille which includes a wide variety of those garden vegies. I like to add ground beef at the end for a complete meal.
Eggplant stirfried Asian style is yummm.

I grill zucchini same as above and have a big vegie grill.

When fall starts to roll around and I can stand to have the oven on and in the mood for heavier food, I start using eggplant/zucchini for lasagna, zoodles, etc. Pureed zuch soup is one of my favs and I can use zucch that I freeze for it.

I'm the oddball here since I don't like roasted crucifers. It smells overcooked to me.
Otherwise I can eat them everyday just lightly steamed.
Loaded broccoli is heavenly as well as cauli.

I find broccoli stems make a better mock potato salad than cauliflower.