Thanks for all the suggestions. I’ve upped veggie intake.
I recently got one of these steamers:
Which works great. It’s also good for defrosting frozen peas. 
Speaking of winter root vegetables, can they be pan fried?
Anything can be pan-fried.
One of my favorite things to do is to bake sweet tators at 400 for around 40 minutes. Slice them up and keep them in the fridge, they get sweeter after a day or so. Absolutely delicious!
I don’t eat a lot of root vegetables, but for potatoes you typically want to parboil them before pan frying.
Zucchini noodles made with a spiralizer can replace pasta. Several stores carry zucchini noodles, around $ 4/lb, but they’re very quick and easy to make at home. Our spiralizer, the OXO has paid for itself many times over.
For corn we husk it, boil a fairly big pot of water, and put the corn in for one minute only. Works great.
We have a surplus of zucchini from our garden this year. One way of cooking it is to slice not too thin, but on a broiler pan, spray with olive oil, then cover with parmesan cheese. Cook until the cheese gets brown. Cutting in wedges and stir frying is also good.
But get a basic vegetable cookbook and try stuff.
BTW, I’ve found that in a rare case of brand names being significant, brand name frozen vegs are better than store brand. They seem to get packed earlier in the harvest cycle. Store brand is perfectly nutritious and acceptable, but anyone dubious about veg might want to go higher class first.
I like to mix chopped frozen broccoli and chopped mushrooms with just a trace of parmesan or cotija cheese mixed in. Spray a pan and/or line with foil. spread it flat and stick it under the broiler.
…we said, for the twenty-fifth consecutive year in a row.
Vegetable soup is easy. Add a couple of cans of tomatoes, a couple of chopped onions, some frozen veggies of your choice, and some bullion to say 8 cups of water and boil until its all cooked. If your diet allows add beans, rice barley or a little bit of meat if you want.
Note also that if you are getting tired of pure veggies, you can make a little meat or carbs go a long way. The key is to add it as a flavoring rather than make it the base of a meal. So for example take a chicken with vegetable stirfy recipe, but only use half a chicken breast and double the veggies. Or take a recipe for pasta with garden vegetable marinara, and by upping the veggies and reducing the amount of pasta, turn it into ratatouille with a bit of pasta added for texture.
When we get overrun by zucchini, we eat the blossoms. Probably doesn’t count as vegetables(?) but there are some great recipes out there for zucchini blossoms.
What would you think it would count as, meat? Dairy? Of course zucchini blossoms are a vegetable.
Well, they get dipped in a light batter…I am not a nutritionist.
ETA: I can PM you a cite showing I’m not an idiot, honest. 
We got overrun by butternut squash - and we didn’t even plant any.
Sneaky things, those veggies.
Roasted broccoli florets drizzled with olive oil and sea salt are delicious. You can eat them like popcorn.
Roasted cauliflower with buffalo sauce is amazing. So good (and not messy) I think I prefer that to actual wings.
Thin slice zucchini length-wise, brush with olive oil or butter and grill. Heaven.
Another thing that’s popular now is to use cauliflower in place of other carb-heavy foods. Use finely diced cauliflower in place of rice for stir fry. Mash/whip it up to substitute for mashed potatoes. There are recipes you can find to make cauliflower pizza “dough,” though it’s very labor intensive. Trader Joe’s has a frozen premade cauliflower pizza crust to top yourself or one that has cheese and sauce already on it. I haven’t tried either but my diabetic aunt swears by them.
I’ve never tried it (ovenless kitchen), but this recipe doesn’t look too hard:
Raw grated cauliflower
Egg
Mozzarella
Oregano, parsley, etc.
Combine ingredients, press to shape, bake at 450 degrees for 20 minutes. Turn once, if desired.
I saw this online, don’t remember where, several years ago. Seems to have been copied and shared abundantly since then.
Has anyone tried this?
Forgot to add that above recipe is only for crust. So, add toppings and put under broiler.
I like to make “meatloaf” or balls with up to half vegetables. Celery, carrots, onions, bell pepper, mushrooms, even wilting greens…whiz in the food processor, drain the puree on paper toweling for a minute, add an egg or two, then proceed with your meat and spices. I guess it’s like making vegetarian burgers, except I do keep some meat in. Anyway, it’s got my picky kids’ seal of approval.
Today I’m making pinjur from leftover vegetables that we did on the dying grill the other night. It’s a dip/spread in the same family as baba ganoosh. Mine’s going to have eggplant, zucchini, red and yellow pepper, and garlic (that was also grilled). Garlicky and salty, it hits all the same buttons as hummus, while having some more vitamins and fewer calories…well, depending on how much oil you add. I can eat as much as I can make.