" wrote:

My problem is that I don't like veggies too much.

That's a mental hurdle not a physical one. While folks can and
do dislike a few specific types of veggies (I hate bell peppers and
parsnips but like most other types), humans evolved eating
veggies. There isn't a natural dislike for veggies in general.

So view this as a personal expansion mission. You've already
taken the biggest hurdle in that direction. You've made the
decision that it's time to get past it and develop a liking for
veggies:

But I do know they
would become my best friends in my weight-loss program.

Bingo.

I would like to get some good receipes that would help me eating large
amounts of veggies.

Try new types constantly. Go to the grocery and walk through
the green grocer section. Look at every type of vegetable they
carry one by one. Buy a few of your old standbys that you know
you will like. Also buy a couple of types that you have never
tried or that you have not tried in a couple of years. Some you
will dislike, most you will be at least neutral towards. You should
be able to find dozens of types across the year and the better
the market the more types they will carry.

Try them differently seasoned each time. There are hundreds of
types of spices. Try each new type of veggie plain then with
dusted with various spices. There are hundreds of types of spices.
Then shopping, buy a new one weekly as you expand your
horizons.

Try different cooking techniques. Did you know that brocolli
can be prepared in ways other than the oil in the fondue pot?
Who knew? ;^) Steam, boil in broth, pan fry, deep fry (not
breaded of course), bake into a stew, puree and use as a dip,
raw with some dip, dice up and use as a stuffing in a roast, the
fondue pot. There are enough ways that you don't have to
repeat for a month. Even better, it brings out the gadget freak
to be able to buy a new tool every month as you expand your
skills at the various methods.

And that's only from the fresh grocer section. There are also
frozen and canned veggies in case you want a lower quality
experience. Well, okay, frozen isn't inferior to fresh just lower
variety. But canned is almost always inferior. Except canned
asparagus is available year round ...

One big problem folks report is over cooking. The plant should
still be a little bit soft a little bit crispy to be at its best.
Don't
cook it into flavorless submission and expect it to taste like
anything but flavorless vitamin paste!

Salad + veggies. Heck cucumbers = fruit for that matter.
You can cook fruits as well as veggies - think chutney. But
just like you can eat most fruit raw, you can eat most veggies
raw as well.