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I try to have veggies every day. Sometimes I succeed, sometimes not.
I mostly eat fresh vegetables carefully cooked: asparagus and broccoli either steamed or roasted until bright green (in either case, usually with plenty of garlic), cauliflower roasted until browned or sauteed until soft (heavy on the garlic again), cabbage sliced fine and curried, squash (big yellow/orange, not like zucchini or crap like that, and roasted or baked), yams, fennel (both roasted, but not together), snow peas, snap peas, haricots verts (all steamed very, very briefly, just until the color begins to brighten)....
I am big on some raw veggies, too: I live for Jicama! I love it. Also like carrots, celery. Can't abide salads.
In a pinch, frozen veggies will do, especially for cooking in mixed dishes. Generally I'm pretty insistent on fresh. And vegetables should never, ever come out of a can or a jar!
Brussels Sprouts: very hard to cook in such a way as to make them tasty. But it is possible. I've had a few Sprouts dishes that were delicious, several of which I've been able to replicate.
Lima Beans: Hopeless. Unsalavageable. Horrible texture no matter how they're cooked. Awful flavor.
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Dull sublunary lovers love,
Whose soul is sense, cannot admit
Absence, because it doth remove
That thing which elemented it.
(From "A Valediction: Forbidding Mourning" by John Donne)
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