OK.
Steamed asparagus, baby courgettes (or slices of big ones) and tenderstem broccoli with a lemony/herby dressing. I like to steam the veg on a layer of mint, adds a lovely extra flavour. This is also delicious for new potatoes. For the dressing I use the grated rind of a lemon, the juice of half, pinch sugar, grind of S&P and 3tbls of a good extra virgin olive oil. Herbs - chives, parsley and tarragon are current favourites.
Carrots, cut into ½cm batons, put into a saucepan with a generous knob of butter, finely chopped parsley, sprinkling of sugar and enough water to just cover - best to use a large saucepan or a sauté pan and keep the carrots in one layer. Bring to the boil, turn the heat down and simmer with a lid on for about 10 minutes, or until the watery/buttery mix has turned into a glaze.
Green beans: blanche for a couple of minutes and then drain and refresh in iced water. Melt some butter and/or olive oil in a sauté pan and through in a couple of peeled and halved garlic cloves, cook for a couple of minutes over a medium heat and then throw the beans in and sauté for about 3 or 4 minutes.
Courgettes and celery: slice each into ½cm slices and layer in a pie dish, pour in some chicken stock so they are barely covered, dot some butter over and braise at 180 for about half an hour.
Broad beans - use the frozen ones for this. Cook in boiling salted water for 7-8 minutes, drain and then when cool enough, second pod them and put aside. In a pan soften a couple or three shallots that have been finely sliced and then add in some serrano ham, slice into 1cm strips, turn the heat up for a minute or so and then throw in the broad beans and some chicken stock (to just cover everything), simmer until the stock has reduced by about a half.
That's some for starters. I have many more - give me a list of veg and I can give you a recipe for each. But it's late and I ought to go to bed as really rather tired. Hope these are inspiring to start with though.