Great thread. Anyone have any favorite recipes for sauces to drizzle on vegetables? And vegetable…what a fun word.
Roasted veggies are quite nice as well. In addition to potato, add carrot, onion, parsnip, fennel bulb, brussel sprout, whatever won’t turn to mush. Cut into fairly equal sized pieces, toss with olive oil, salt, pepper, spices, and roast in a pan until done.
Stick a chicken in there with 'em and you have a whole meal.
I used to think I hated cabbage, too, but then I started stir-frying it. Here’s a tasty vegetarian recipe I use:
-Julienne some carrots (cutting them into strips – you could do normal little carrot disks, but it wouldn’t look as cool)
-Slice cabbage fairly thin until you have a good pile of it
-Slice up a couple green onions
Heat up some water for noodles. Udon noodles are great, but spaghetti noodles work fine, too.
Heat a pan with a bit of oil in the bottom – olive and peanut oil are good together. Grate a tablespoon or so of fresh ginger into the oil, and add a couple crushed cloves of garlic.
Toss in your veggies, and stir fry them.
Once the cabbage is starting to turn bright green, pour in a dollop of soy sauce (or tamari), a splash of saki (or rice wine or sherry), a little bit of rice wine vinegar, and some hot sauce (or red chile flakes). This gives you some salt, some sweetness, some sour, and some spiciness.
Your noodle water should be boiling by now. Throw in your noodles to boil.
MAKE SURE YOU DON’T OVERCOOK THE VEGETABLES! Taste the cabbage to see that it’s tender, but you want it to still have a bit of crunch to it. Once it’s turned tender, break an egg or two into the pan and scramble it in; it’ll put tasty little egg bits throughout the vegetables, giving heft to the dish.
If the veggies are done before the noodles, definitely take the veggies off the heat: you don’t want them to overcook, remember. Once the noodles are done, drain them and then throw them in with the vegetables and toss them together.
This dish is really quick to make and very satisfying to eat. Cabbage cooked this way doesn’t come out soggy and stinky; instead, it’s sweet and crunchy and delicious.
Daniel
I love lima beans, but I suppose that isn’t what you have him mind, alas. 
I’ve been getting into squashes. Put them into a microwave with a little brown sugar for about 10 minutes (or until they’re soft). Mmmn.
As far as cabbage is concerned, this is the best recipe I’ve tried.
I hate most veggies too.
My recommendation would be baby spinach in a salad topped with tangy bacon dressing.
Artichokes can be pretty darned good if you cook them right and dip them in butter.
Also, collard greens cooked properly are a wonder. I always thought these were the worst of the worst, but try them once cooked w/ a bit of bacon or ham and they are FANTASTIC! I think there’s some good vitamins in there too.
I love carrots – either steamed until tender and topped with butter and brown sugar, or tossed with olive oil, salt, and pepper and roasted in the oven. Acorn squash is also good with butter and brown sugar, and spaghetti squash is good with butter, parmesan, salt and pepper.
And BottledBlondJeanie if you like collard greens, there’s a brand called ‘Glory’ that makes canned ones that are to die for. I know that canned collards sounds disgusting, but these are deliciously seasoned. We almost never do homemade greens anymore; we’d rather have the canned ones.
LHoD I love practically any veg’s stir fried w/ a little soy sauce + almost any type of meat.
Makes me wonder if GMR the OP has ever tried an egg roll. I make my own BUT can anyone recommend a really good brand available at the store?
Shrimp, chicken, beef, or pork eggrolls w/ teriyaki, sweet-n-sour, mustard or soy…too good for words.
Maybe a side of stir fried rice w/ sprouts, onion, shrooms, baby corn, and diced potatoes for GMR. 
I have two main ways to eat vegetables when I want something easy:
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chopped up, fried in olive oil with lots and lots of garlic, salt, sesame seeds and hot sauce (works well with green beans, broccoli, peppers, collards, mushrooms)
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chopped up, coated in olive oil, salt, and balsamic vinegar, cooked at 400 in the oven until soft (the only way I’ve ever enjoyed brussel sprouts; also nice with carrots, potatoes, cauliflower, root veggies)
If you put in enough seasoning you can barely taste the vegetable! it’s all about seasoning. Go crazy with it.
One more suggestion: cut a winter squash in half, scoop out the seeds, put a spoonful of butter and a spoonful of brown sugar (or maple syrup) in each half. Bake at 400 for an hour.
Does anyone else worship at the altar of the fiddlehead. I know this is a hijack, but I can’t find anyone except for my dear wife who has had the pleasure. They are actually immature ferns. See here for a description.
http://www.foodtv.ca/feature/ontheburner/tidbit1_2002_05_07.asp
They are not the type of vegetable I would suggest for the veggie hater, but they are oh soo delicious with a little salt and butter.
I have tried eggrolls. Usually I get halfway through em before the brain goes, “Hey, this is kinda weird, what’s in this? Better take a look. EW! OH CRAP! We’re so done.”
I don’t eat the warm-blooded, but I imagine this recipe would be great with different meats in it. I’ve made it with tofu before (which I don’t imagine will interest vegephobes very much 
), and I made it with shrimp once; the shrimp would’ve come out much better had I not overcooked them. Tasty they were, but rubbery as all getout.
The recipe as written, however, has eggs in it to give it a proteiny kick which is good enough for me.
Daniel
Hey Nightengale thanks so much, I’ll try them and report back!
Mark Bittman might know how to cook everything, but he’s dead wrong about vegetable haters. (Especially if that’s his list of suggestions, most of those are nasty tasting - maybe the roasted and grilled peppers, but only at certain times, if done perfectly. Otherwise, they too are nasty.).
fruitbat, I tried fiddleheads for the first time earlier this year. Quite tasty, but hard to find.
Thanks for some good ideas. Here are mine:
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Quality matters immensely. Veggies should be brightly colored and rigid when you buy them. It would be nice to buy from a farmer’s market but I don’t have that option. Walking thru the produce aisle of the grocery store is often an exercise in frustration.
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If you think you don’t like broccoli, try “skinning” the stems of the darker, dull outer skin leaving the bright green inside exposed. Then steam, don’t boil them.
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Buy regular carrots, not baby carrots. Baby carrots are already peeled and dry out quickly. If you pare your own carrots they’ll be much juicier.
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Even if you don’t like the taste of bell pepper, the aroma of roasted pepper next to your steak on the plate is … almost arousing.
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If you don’t like the squishy-ness of tomatos, cut them in half (side to side), hold it cut side down over the sink and gently massage it with your hand. The goopy stuff squeezes out. Then slice it and you’re left with relatively dry tomato.
Baby carrots are good in stews. When buying regular carrots, avoid the big fat ones. They tend to be woody. Avoid carrots that have a lot of green around the crown - these are often bitter. The best carrots are medium-sized and have translucent skin.
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Paste tomatoes tend to be drier than regular tomatoes. Most supermarkets where I live carry the Roma variety. However, this time of year I rarely buy any fresh tomatoes. They are very seasonal - I have never found a winter tomato I consider acceptable. On the other hand, canned tomatoes are good all year 'round. I usually get the San Marzano variety, which I’ve found are the best-tasting. Canned tomatoes can work as well as fresh ones in many recipes.