Eat what you love vs. love what you eat?
Not sure it's either/or, but in any case, to the topic of vegetables and food in general:
 perhaps I'm just lucky because I've never been picky
 there were several things, mostly 'vegetables', that I did not like (from childhood to adulthood)
 it turned out most dislikes (and feelings of disgust) had to deal with poor preparation; when I learned to cook them myself and 'do it right', I learned to love them.
 for almost all the foods we dislike, there are groups of people, sometimes *huge groups*, who not only eat but really love these items ... we're biologically nearly identical but culturally different ... what do they see in them that we do not?
Based on these personal observations/reflections, I have two suggestions, assuming that you actually care to try more vegetable-type-things (if you don't, then disregard):
(a) focus on the items not in 'recipes' but in a more isolated way that deal only with that one ingredient, well-prepared.
(b) become an adventurous taster, trying a variety of foods not to figure out which foods you like, but which notes, which flavors and textures in given foods ... much like becoming better acquainted with good wines or beers, good perfumes, etc. And our tastes change over ttime; most children do not like bitter foods, but as adults we often love dark chocolate and coffee, etc.
As for the former: roasted vegetables (high heat, a little oil, a little salt, a splash of 'acid' (citrus juice or vinegar) tend to go over well with people who, previously, tended to hate vegetables. Mushy, boiled-to-hell preparations turn many people off. Steaming is also good.
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
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