Roasting veg

Steaming them would be better, that way you dont lose any nutrients. But if boiling is the only way you can tolerate the taste then any if better than none at all.

I do roast my veggies. But I also steam and boil them. With each, I cook between 5 and 7 minutes to really just warm them up and get them seasoned but still maintain my crunch and most of the nutrients. However, I am just like you, I don't care too much for vegetables and as long as I eat some with two meals a day (that's as far as it's going), then I am satisfied with my meals. You could be eating a double cheese burger instead.

So, roast on!

I love roasted veggies. I prefer them to steamed anytime.
Any way you can get yourself to eat your veggies I think is good.

not sure where you live but here in Cali we grill our veggies a lot. We love them off the grill! A tiny bit of olive oil and some salt and pepper and it's a great break from steaming and roasting. My second fav is the steamer bags, SO easy!

If you don't like veggies I would strongly advise against steaming. (or even boiling) I find it completely overrated in every imaginable way.

For most people, roasting will provide the best flavor for vegetables. (except deep frying of course) But you shouldn't boil them beforehand, that will ruin the texture. The vegetables should be completely dry before putting in the oven. Simply toss in olive oil when raw (add salt/pepper/garlic powder as you like) and roast in high heat until they develop a nice baked color. Finish with parmesan if you can eat cheese and try lemon zest too.

I find this works best with broccoli, I haven't met anyone who will say no to this. Any other way of cooking broccoli simply doesn't compare. If you're not loving it, you're doing it wrong, believe me (unless you very specifically hate broccoli)

Also look into light casseroles, great way to get your veggies.

All of the above. Cauliflower is SO GOOD roasted until it gets a bit carmelized. Zucchini and yellow squash are really good roasted as well.

I'm not sure about not boiling them first, wouldn't they be rather tough? Would steaming them before roasting keep more of the nutrients in them?

No, they won't be tough. I spread my cut veggies evenly on a cookie sheet and spray them with olive oil spray. Then I sprinkle a bit of salt and pepper and sometime rosemary and/or thyme. I roast them at 400 or 450 degrees for about 20 minutes stirring two or three times during the process. I find the important thing is to cut the veggies to the appropriate sizes so they will all get done at relatively similar times. I usually do any of the following veggies together depending on availability:
* green pepper quartered and then I cut the quarters in half again
* yellow or zucchini squash cut into about 1 inch slices
* whole or halved button mushrooms
* onions, quartered
* potatoes or sweet potatoes cut fairly thinly and small, maybe 1/2 to 1-inch cubes (they take the longest to roast)
* whole green onions (most of the green tips cut off or they burn)
* Roma tomatoes quartered
* beets, also cut fairly small because they take forever to roast
* broccoli flowerettes

The best part is what you do with the roasted veggies! Sometimes I mix with grilled chicken, salsa, shredded cheddar and wrap in a thin tortilla. I also mix the veggies with a small can of low sodium V8 for a quick soup. YOu can add a 1/2 cup of brown rice with just the veggies or in the soup mixture too. Mixed with whole wheat pasta and a few ounces of cooked salmon is good too. You can make a roasted veggie pizza using a tortilla and some pizza sauce. All of these mixtures make the veggies more enjoyable than eating just plain roasted veggies (although I like that too). I hope this gives you some ideas. Good luck and enjoy those roasted veggies :-)

I make loads at the weekend and warm them up thro' the week

Could you blend the roasted veg to make a soup? I just prefer the roasted taste and it would be good if you could get that in a soup :-)

Absolutely. I have a potato soup recipe where you roast garlic and carmelize onions FIRST, then make the rest of the potato soup. It really boosts the flavor. I would blend the roasted veggies with some type of liquid - chicken stock, vegetable stock, V8, boullion, or something of that nature. I'm not sure the veggies alone would have enough liquid to make a soup - you'd end up with paste :-) But I think you are totally on to something with blending the veggies, just add some type of liquid to get a soup consistency. Let us know how that turns out!