I love avocado.
Avocado’s a fruit. 
(channelling mom, apologies in advance)
If you’re trying for nutrition, the darker green or orange veggies are the ones to add like broccoli, spinach/greens, carrots, yams etc. Also sprouts, tomatos and citrus.
Don’t bother with forcing yourself to eat iceberg lettuce, there’s not much there but fiber and water. But if you LIKE iceberg lettuce on your sammiches, alfalfa sprouts add the same sort of crunch and flavor (I like it better, but I like vegetables, so YMMV) with tons of veggie goodness.
You can add large amounts (like a cup or so) of grated carrots (and/or any other root vegetable) to a spaghetti sauce and you won’t even know they are in there.
As a side dish, you might try pureed cooked winter squash (in the freezer section, with all those leetle boxed veggies).
Boston Market has this as one of their sides, but they sweeten theirs, I think it’s better with just salt, tons of pepper and some butter. Yum.
You can add diced greens like spinach to almost any soup or pasta dish.
Fresh parsley has tons of vitamin C, and goes in almost everything.
You have to cover up the basic taste of the vegetables with calories. Use lots of real butter, cheese, bread crumbs, cream sauce, etc.
Just about anything is tasty gratineed. For example: Half-steam a vegetable, soak it in cream sauce, put it in a casserole, cover with breadcrumbs, dot with little pieces of butter, and sprinkle grated parmesan over the whole thing. Bake it at 350 until it’s crusty and delicious.
Cardboard would be quite edible treated this way; frozen broccoli should be downright heavenly.
Hmm, I love most vegetables, so I may not be the best one to talk.
How about green peas? Canned green peas are kinda sweet and easy to eat.
What about snow peas? You can cook them in the microwave with a little water and leave them kinda crunchy, or cook them a little longer till they’re soft.
Sweet potatoes. “Bake” them in the microwave, serve with butter, cinnamon and brown sugar if you’re so inclined. (I personally think they’re sweet enough without the fixings, but I may be in the minority.)
I’ve recently found a recipe that makes brussels sprouts (the one vegetable I hated) kinda tasy! But I wouldn’t class brussels sprouts as a “beginners” veggie. 
Romaine lettuce has more flavor than iceberg lettuce too. Baby carrots are good and sweet.
And if you’re feeling adventurous, try pickled okra! Not an everyday dish, but nice occasionally for a change.
Grate some garlic into olive oil, brush onto asparagus, sprinkle with salt and pepper, put under broiler for 7-10 minutes. Yummy!
I dunno about that. I seem to have survived quite well so far.
Mark Bittman, in his terrific cookbook How to Cook Everything, says “[m]ost vegetable haters are simply vegetable lovers who haven’t yet realized it,” and in that vein, he offers up a list of recipes as good introductions to the enjoyment of vegetables:
[quote]
Twenty-Six Vegetable Dishes That Will Make Converts[ol][li]Asparagus with Parmesan[/li][li]Beets in Butter[/li][li]Beet Roesti with Rosemary[/li][li]Stir-Fried Broccoli[/li][li]Cabbage Cooked with Apples[/li][li]Quick-Braised Carrots with Orange and Ginger[/li][li]Caulifower with Garlic and Anchovies[/li][li]Braised Cauliflower with Curry and Tomatoes[/li][li]Grilled or Broiled Eggplant Slices with Miso Dressing[/li][li]Curried Eggplant with Potatoes[/li][li]Eggplant Parmesan[/li][li]Leeks au Gratin[/li][li]Sauteed Mushrooms with Garlic[/li][li]Caramelized Small Oniions or Shallots[/li][li]Cooked Onions and Apples[/li][li]Pureed Parsnips[/li][li]Marinated Roasted, Grilled, or Broiled Peppers[/li][li]Braised Pumpkin, Japanese-Style[/li][li]Sushi-Style Spinach[/li][li]Crisp-Cooked Sunchokes[/li][li]Pureed Turnips[/li][li]Braised Butternut or Other Winter Squash with Garlic[/li][li]Roasted Root Vegetables[/li][li]Roasted Vegetables, Catalonian-Style[/li][li]Oven-Baked Ratatouille[/li][li]Grilled Mixed Vegetables[/ol][/li][/quote]
(The list is one-half of p. 569 out of an almost 1000-page long book, which tells you how comprehensive it is.)
In addition to these vegetable-centered dishes, he also has meat-based recipes that include vegetables in them. So, go buy the book and expand your horizons.
Oh, speaking of meats and vegetables together, have you thought about trying Chinese food? Many stir-fried dishes are just that – meats and vegetables cooked in the same wok and served in one dish. Or pot-stickers. Yum.
Or, for that matter, any other cuisine where the food isn’t “meat plus sides.” Pasta with tomato sauce? Pad Thai? Tabbouleh? Falafel? Spinach enchiladas?
Yeah, I hate it when I can’t think of everything at once.
Peas (cooked, or raw in pods)
Baby carrots (raw)
Broccoli (cooked, w/o “trunks”)
Radishes
Wow, like 90% of this list sounds revolting to me. The only ones I think I could possibly like are 4, 8, 13, and 26. I loathe peppers, hate onions, and would never eat cabbage, and that’s just the tip of the iceberg lettuce… 
Oh. Well, that would explain why noone had mentioned it yet.
I feel a bit stupid now
Mmmm. Yes. And so are tomatoes, peppers, cucumbers.
In fact, veggie haters who feel they want to add something to their diet might be just as well off with fruit - Apples, oranges, bananas, pineaple, strawberries, blueberries, pears. Rememeber, drinking the juices won’t help, you need the fiber. In addition to meat, potatoes and corn, if you eat a big juicy apple a day, you get more of that veggie (or fruity) goodness in you than someone who ads three stalks of asperagus on the plate.
Interesting, Gaspode, that I’ll have to consider.
Uh huh. Riiiiiight. And I suppose this Mark Bittman person also believes that most vegetarians are simply meat lovers who haven’t yet realized it, too. Or that most gay people are simply heterosexuals who haven’t yet realized it. Or that most atheists are simply fundamentalists Christians who haven’t yet realized it. Puh-leeez!
I am a vegephobe, and I don’t care who knows it! And don’t try to “cure” me!
DON’T start with CANNED peas. Or canned green beans. The latter is especially vile. Frozen peas and beans are much better.
You can also buy frozen vegetables with cheese sauce, such as broccoli. Food experts here may scream with horror, but as a way to start it’s actually good.
As for preparation, by the way, a rule of thumb: Most vegetables are ruined by overcooking, but very few are ruined by undercooking (at worst, you can usually just toss them back in the pan for a couple minutes). Overcooking vegetables will not only turn them into tasteless mush, it’ll also break down or leach out the nutrients that are the whole reason for eating them in the first place. Along the same lines, never boil veggies unless you’re eating the water, too (like in a soup or stew). Anything that can be boiled can be steamed, with better results.
GMRyujin you ought to like potato pancakes w/ corn in them.
If you like steak then you gotta try the rich dark brown gravy w/ mushrooms and onion.
Personally there’s not much better’n a good pot of purplehull peas or pinto beans cooked slow w/ plenty of ham.
Something to try…baked spaghetti squash. Just substitute it for the noodles in your favorite pasta dish.
Most any vegetable lightly battered and fried to a crisp golden brown w/ a side of ranch dressing.
Fresh snap beans handpicked and cooked with ham and homegrown “new potatoes”. mm-mm-good stuff
BTW I raise most of my veggies and butcher much of my meat and it is definitely better IMHO.
and as far as cooking goes…
Prepare them however you like them. Losing some nutritional value is better than getting NONE.
Some are better steamed, some baked, some deep fried, some stir fried, some raw, boiled or broiled, grilled or smoked, whatever floats your boat.
Then again a good pressure cooker ain’t too bad either.
Hell, I know a girl that cooks everything with a microwave. :eek: