Vegetables aren’t one homogeneous mass. The variety is huge, types, textures, colours, tastes, then add different cooking methods and methods of preparation and the varieties are endless.
Are you meaning - all vegetables, like all salad vegetables, all legumes, leafy green, roots, alliums, fungi, etc? Cooked in every way - raw, blanched, mashed, creamed, deep or shallow fried, steamed, boiled, roasted, grilled, pickled, charred, made into noodles, patties, fritters, cakes, sauces, stews, curries, casseroles, salsa, salads, preserves, chutneys, just a few here but so many ways!
Have you tried a good variety eg not just cabbage, carrots, broccoli, peas sweet corn. So easily available but less obvious choices, like edamame beans, yellow split peas, patty pan squash, artichokes, shallots, alfalfa sprouts, kohlrabi, endive, radishes?
What about fresh herbs? Coriander, chives, parsley, basil? Do you like chillies, garlic bulbs, lemongrass? Seeds - pumpkin, sunflower, sesame, or something like nigella seeds?