My boyfriend **Cagey Drifter ** is not crazy about vegetables either (maybe he’ll pop in here and tell you about how he trained himself to like broccoli), but he has been crazy about stir-fries lately, stir-frying broccolini or snow peas or pea sprouts in a hot wok with lots of garlic, soy sauce, and sometimes some hot pepper. Personally, I think a little drizzle of toasted sesame oil on top of the stir-fry after it has been cooked makes it incredibly delicious.
Could you try integrating them into something else? It’s always harder to deal with something you don’t like when you have to eat it in isolation.
For example, do you like moussaka? It has lots of eggplant and tomatoes, and can be quite healthy if you use crumbled tofu instead of lamb (doesn’t make much of a difference flavor-wise due to the strong spices) and grill the eggplant instead of frying it.
I have a nice recipe for green pea pie–made like a covered fruit pie or pot pie, but filled with frozen green peas and little bits of savoriness (such as herbs, fried onions, tiny bits of bacon, or tiny bits of cracklings) instead of a creamy sauce + meat. It’s always gone over well at potlucks.
You could make a vegetable tart or quiche (using extra egg whites and maybe low-fat milk or cheese to cut down on calories). Or how about loading up a pizza with vegetables and tomato sauce and using only a little bit of cheese?
I also love Bob Blumer’s Carrot and Stick Soup. In college, I had a friend who hated vegetables and would only eat meat–I don’t think he had eaten a green vegetable since moving out of his parents’ house–and he helped himself to seconds of this soup!
All the above listed foods reheat pretty well, so you could make a big batch on the weekend and just reheat in the microwave on weekdays.
I don’t know what kind of access you have to Asian markets, but an easy, fast dinner I used to make all the time back when I was a carnivore was this: pick up some chopped roast duck, fresh rice noodles or udon, and some spinach or bitter Chinese greens like gai lan, and heat up everything in some broth at home. The bitterness of the vegetables cuts the richness of the duck very nicely. Nowadays I use sliced, marinated tofu, which is good for me but may not stimulate your appetite for vegetables as much as duck would.
Also, just keep trying different vegetables you’ve never tried before–maybe something will strike your fancy–have you tried artichokes? Bok choy? Beets?
Maybe try browsing some different and interesting recipes from vegetarian cookbooks. The Savory Way cookbook has always been an inspiration for me when I don’t feel like eating vegetables.