I can't judge your list because I don't eat the same things you do and I cook a lot. However, if you're not a big veggie eater, I recommend that you try roasting some. The caramelization adds such flavor to the veggies and most anything can be roasted.
For example, take a head or cauliflower and/or some broccoli. Break them up into florets or big chunks. Toss that in a ziplock bag. Throw in some olive oil...just enough to coat them. Cover a baking sheet with nonstick foil and toss the veggies on the sheet. Sprinkle salt and pepper and put in a 425 to 450 oven and roast about 20 minutes or until they start to brown. If you like, sprinkle them with grated parm cheese. Serve, toss the ziploc bag and the foil, put the sheet up and you're done. You can cook them longer if you want them more brown. That's really up to you and once you do it, you'll get the feel for how you like them.
You can do this with potatoes, sweet potatoes, onions, garlic, carrots, parsnips, butternut squash, brussel sprouts, asparagus, fennel, peppers....
And, roasted tomatoes make a helluva sauce for pasta or a soup. Most of those veggies can be pureed and made into a very good soup.
What would you guys add to the list?