This is the flower of the courgette or zuccini plant. It is eaten cooked in deep fat and batter 
or 'fried meuniere' (in flour and olive oil) all over the mediterranean area - particularly Italy and France.
They are delicious, quick and easy, if a little expensive. They are also not always available, and are easily damaged, so care must be taken and they should be posed on a paper cloth after cooking, or on a grill raised from the counter. They must be eaten quickly. Just fresh salt and pepper, from the moulin (mill) at a limit some fresh squeezed lemon juice - that's it!On to another one, the Aubergine or Eggplant....
Although available almost everywhere, it is again more a Turkish, Italian or French vegetable, the recipes come from these places mainly..It is relatively cheap, easy and quick to prepare, the main thing to remember is that 'oxydisation' or 'browning' when cut (the air gets at it) must be avoided, easily done by rubbing the cut surface with lemon juice or vinegar and not letting it lie around too long.This is a turkish version 'Imam Bayildi, '....... http://divaliciousrecipesinthecity.com/2013/03/23/turkish-stuffed-aubergines-eggplant/
Although aubergines can be stuffed with sauce bolognese (meat) it is just as nice and simpler (and cheaper) to have it grilled,with a tomatoe on top, melted cheese and garlic or simply fried in olive oil, meunière (dipped in flour with salt, pepper and ground garlic)
One of my favourites which I learnt in Sicily (where you never leave anywhere without having a bag of fresh lemons pressed in your hand) is a sort of aubergine pie, layers of aubergine with all kinds in between the layers. Try this Italian place.........some good recipes. http://www.rusticocooking.com/recipes.htm
Other 'special' vegetable meals have to do with the price. Asparagus not too expensive, but its sauces 'hollandaise' - 'béarnaise' which cost a small fortune! Stuffed mushrooms
very enjoyable, 'ratatouille'quite cheap here because this is an area where all the ingredients are grown 
For me, even the simple glazed carrot is special and those little onions which are
sold pickled in vinegar in USA and UK are quite delicious, served by themselves 
or with veal stew.As an unusual starter, try 'Devils on horseback' ........here is the link: http://lukehoney.typepad.com/the_greasy_spoon/2007/10/devils-on-horse.html
In any case, vegetables can always be used in many ways, so have fun!
Bonne Appétit!
Related articles
Griddle Pan Turkish Eggplant {Imam Bayildi} with Mint 'Zoodles'(kelliesfoodtoglow.com)
The new vegetarian: aubergine and figs imam-bayildi style(telegraph.co.uk)
Stuffed Sicilian Aubergine(cookinginsens.wordpress.com)
A starter from Nice : Les Beignets de fleurs de courgettes(myenglishthought.wordpress.com)
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