I usually use lightcooking.com to look for recipes. There are a few easy ways to finish off the veggies.
1) Veggie soup - if you put tomatoes and potatoes in any soup, even without stock, they are going to taste great. The rest of the ingredients range from zucchini, mushrooms, cabbage or whatever is left over. Load up the soap with herbs like oregano, parsley (add dry herbs at the beginning and fresh at the end). The soup only takes 20-30 minutes.
2) Salad - combine fruit with salad mix (lettuce, cabbage thinly sliced, or cucumber, radish etc.), and do your own salad dressing using California-made olive oil which I think is superior to Italian and Spanish ones. It takes experiments to find out which fruit goes well with what veggies, but as a general rule of thumb, citrus suits any veggie.
3) Baked veggie like ratatouille, casserole with a mix of different veggies that you can swap in and out once you get the basic principles down.
4) Stir fry - we love Thai food, so we keep fish sauce, lemon grass, and fresh lime close by. You can always stir fry an assortment of veggie adding the Thai elements like those mentioned above. To finish up, don't forget to toss in fresh basil at the end.
5) Curry - you can buy Indian, Japanese or Thai curry sauce, or if you want go all the way, you can go to these ethnic shops for spice packs. I personally like Japanese curry powder that you can add to any veggie to make it a curry dish. Thai or Indian curry has too much coconut oil which may not be that healthy.
I think the key to veggie cooking is to understand how fast each type cooks, so that when you put them together, you know the order in which they are cooked and assembled together. Since Vit C is destroyed at above 60C, Vit B and folate are also easily destroyed by heat, if you cook your veggie using mild heat accordingly, most of the nutrition can be preserved .
I hope this helps.