Brussels sprouts.
Parsnips.
Broccoli.

onions aren’t a vegetable they’re a spice and belong in basically everything

bell pepper is my top rn, i’ve been roasting them like a mf

new mexico green chiles are indespensible

tomato

1. Beans
2. Beans
3. Beans

And special commendations to lentils.

I’m a bit of a legume lover

Artichoke, black beans, bok choy

1. Green beans
2. Avocado
3. Potato

Honorable mention to capsicum

Fingerling potatoes

Asparagus

Habs

Broccoli, carrots, potatoes.

That may sound boring, but there are so many varied ways to season and flavor the above and they can go into so many dishes.

1. Idaho gold potatoes

2. Napa cabbage

3. Scallions

Celery
Green peas
Leeks

Celery adds great flavour to dishes, especially sauces, soups and broths when sauteed at the beginning, peas taste great with almost everything, and leeks are like creamier onions. Just remember to wash the leeks properly between all the layers though. The leaves of leeks and celery, which are often thrown away by many, can also be used to add a deeper flavour and pleasant green colour to soups and broths.

For three vegetables that go well together as a combination in one dish, the best trio for me has to be the French mirepoix or Italian sofrito of onion, celery and carrots. Sautee this trio for the base of any good sauce, ragu, soup or stew. Close second would be the Cajun trinity of onions, celery and bell peppers (if you count bell peppers as a vegetable), with garlic as the pope.

1: Broccoli 2: Bell Peppers 3: Onions

Not in order, but these are by far the best veggies. Onions are amazing almost everywhere, broccoli is good in almost every way, and you can do so much with bell peppers and their juices. My grandmother made a dish with bell peppers and onions once and I mixed the leftovers into a tofu scramble. It was the best scramble I have ever had, and I have no idea how she prepared the dish.

Potato

Onion

Broccoli

Bell pepper (green to red they’re always delicious)

Broccoli

Beans (I don’t care what kind they’re all great)

Honorable mention to the jalapeno, and other mild Chile peppers they make a dish explode in flavour.

1. Beanis
2. Asparagus
3. Cauliflower

onions and garlic are OP so besides those:

murasaki sweet potatoes

green bell peppers

acorn squash

1. Cabbage: raw, cooked, fermented, it’s great
2. Onions: they’re a veg, they’re a spice, basically magic
3. Honestly just all the brassicaceae/cruciferous veg, they’re all great

I’d include nightshades but they’re all tubers and fruits and I get angry about the culinary/botanical distinctions