cooked with a knob of butter and a Knorr stockpot chicken stock thing.

Red cabbage cooked gently in a small amount of olive oil with a diced apple and 2 or 3 squashed juniper berries.

Roast vegetables rather than boil them. Works for carrots, parsnips, beetroot, courgettes and countless others.

Cherry tomatoes on the vine roasted to 15 mins (or longer in a low oven) are lovely with chicken or fish.

Stir fry veg with a splash of tamari soy sauce. Especially broccoli.

Experiment and have an open mind.

Have you tried them since you were a child? Give them a go again. They're really not that bad.

I'm a HUGE veg fan and could happily eat Brussels sprouts and cauliflower etc., all day.

Salad isn't just leaves. I eat salad pretty much daily and rarely eat leaves. Here's what I'd suggest.
Beetroot cooked but cold (with a hint of vinegar but no more)
Carrots - Raw, obviously, cooked carrots are awful
Coleslaw - I know it's got cabbage in it but it's raw and a very different beast.
Potato salad - with a few cold peas thrown in for luck
Baked Beans - cold, straight from the fridge
Cucumber - They can be hit and miss but it's an extra bonus when you get a perfect one.
Posh Tomatoes - Go for the top of the range vine tomatoes, normally nice and juicy and almost as good as homegrown.
Spring Onions - Not very sociable but who cares?!

I adore veg. Which is handy, being married to a vegetarian. My main advice would be to try all the ones you think you dislike, but do something other than just (over-)boiling them. And dress them nicely if you just do them steamed, as you would a salad.

But if you insist on avoiding those you've mentioned...

Lentils: Boil up some puy lentils (tiny green ones), swirl in a teaspoon of harissa or pesto at the end and that's a simple, tasty addition to most meaty dishes. You can be more adventurous and boil them in stock, or with onions etc if you fancy.

Tomatoes and mushrooms: baked/grilled with a little oil and seasoning; easy to do and very tasty.

Polenta: if you're looking for something other than spuds as a 'filler', this is worth a try. Can be served up soft and creamy as a mash alternative, or cut into strips and grilled.

Sweet potato: baked in the oven like a jacket spud.

Risotto's a good way of knocking back a vegetable you think you don't like - there is little more tasty than, say, Jamie Oliver's recipe for spicy butternut squash risotto with mascarpone cheese. Or it works as a side to fish or chicken, if it's something simple like a courgette risotto.

Yummy.

You can put all sorts of vegetables into a smoothie, mixed with fruits, and grind the whole thing up with ice. The fruits camouflage the taste of the veggies. You need a good blender of course but we splurged on one of those Vitamix machines and it's amazing. I made a smoothie the other day with grapes, pineapple, banana, a bunch of spinach, and ice. And it was great. You get all the nutrients you need in a glass and you never taste the spinach. I've put broccoli in the mix, and kale and the natural sugars and flavors of the fruits take over.

Plus you can do a tomato sauce and puree all sorts of vegetables into the sauce which will thicken it and give you the nutrients but the veggies are totally camouflaged.

Another solution I've found: Roasting vegetables. People who don't usually like vegetables get a taste of camelized broccoli or green beans or cauliflower and are converted. Amazing flavor when you roast most any veggie.

Chips & beans - bread & butter, cup of tea.

Jobs a good un.

Or roast them. Boiled veg is the opposite of food. Steamed broccoli tastes good. Boiled broccoli tastes like the end of the road. And smells worse.

Or so Oasis' awfully titled song goes.

I get by with a load of sweetcorn, baby tomatoes and raw peppers. I'm also a big fan of sugar snap peas and mangetout. Those two in particular are greens but not as we know them, sweet and crunchy if done properly. Lovely stuff.

Can't go wrong with a bit of buttered asparagus, either dry-fried or lightly steamed. Butter and black pepper - mmmmm. :)

but the vegetables I do eat generally are just that, ie I will eat them but don't really like them much. I do like peas and pulses though and I agree with Lott, roasting helps. This all drives the GLW mad as she likes nearly all veg and salad.

"I cannot stomach your cabbage, your broccoli, your cauliflower, your green beans of any size or shape, your leeks, your courgettes, your carrots - the list goes on."
I say "Get your own then! Didn't offer you them anyway."

There's a lot of vitamin C and fibre in potatoes, by the way... so don't let anybody tell you that the lord's honest spud is no veg.

And actually they are green, if you leave them long enough.

Thank you for all your comments, generously given even though I meant to post this in the Chubby Checkers thread.

In a diet attempt, veg is a go-to fill-up standby. And, unfortunately for me, no amount of steaming, balsamic vinegar, roasting or being presented on the bare belly of a Nepalese siren can disguise the vile taste of the little green bastards, so I'm at somewhat of a loss.

Sneaking them in under false pretences - e.g. Lott's blitzed-in-a-blender method - would be a healthy way to get them down my neck.

Anyone got a nice recipe for a chicken smoothie?

I'm a pretty limited chef, but even I can make soup out of just about any veg. Even stuff like cabbage I don't really like tastes fine when it's blended into soup. People always told me how easy it was to make soup and I wish I had listened to them earlier.

You just boil it all for ages with a couple of stock cubes and if it tastes too bland add salt and butter and pepper.