Since you say you're prickly about advice, I will try just giving you the reasons for my suggestions and omit the actual suggestions when possible. Please let me know if that way of phrasing is actually helpful, or just annoyingly indirect.
On buying more vegetables
I've heard that people buy more food if they shop while hungry. People also are more likely to interpret more things as edible if they are hungry.
I find I buy more vegetables when I am somewhere that sells primarily vegetables, like a farmer's market. At the farmer's market, there is also the illusion of scarcity since it's a once-a-week stuff (even though I could buy similar things in the grocery store later), so I stock up a lot.
Some friends of mine subscribe to CSA or other vegetable-delivery programs, which takes pretty much all of the effort out of it.
On eating the vegetables you've bought
It is possible to make a meal or part of a meal that is nearly 100% vegetables.
After experimenting with a few methods of preparing them, I found that roasting works for me as a way of preparing solo vegetables; most vegetables taste good to me when coated with olive oil and some light seasoning (and sometimes some grated Romano or Parmagiano cheese), and roasted. It gives them a satisfying, almost meaty/buttery taste. It is also pretty easy and doesn't require a lot of time once I got the timing right and stopped needing to keep peeking into the oven to determine doneness. If you want some more specific roasting suggestions I am happy to provide them. But you may find other preparations are more appealing.
Even if you prefer to mix veggies with non-veggies, I suspect you wouldn't be able to eat around veggies in a smooth or fine-textured soup very easily (e.g. cream of broccoli, carrot soup, gazpacho). And you'd have to decompose a sandwich to avoid eating a cross-section of the ingredients.
Related question: Vegetables are more easily visually identifiable in some foods than others. For example, in something like pasta with broccoli, you can see the broccoli pieces and they are obviously separate from the pasta. On the other hand, in something like a curry or stew, it's not always easy to see which lumps are meat, which lumps are something like potato or cheese, and which lumps are veggies, since they're all covered in sauce. Do you find you eat around the veggies to a different extent in foods that differ along this dimension, or is it a pretty uniform phenomenon?
Some friends of mine subscribe to CSA or other vegetable-delivery programs, which takes pretty much all of the effort out of it.
There is now a box that smells like the yummy bits of a farmer's market sitting on my stove. Yay!
An exercise:
Name something that you do not do but should/wish you did/are told you ought, or that you do less than is normally recommended. (For instance, "exercise" or "eat vegetables".)
Make an exhaustive list of your sufficient conditions for avoiding this thing. (If you suspect that your list may be non-exhaustive, mention that in your comment.)
Precommit that: If someone comes up with a way to do the thing which doesn't have any of your listed problems, you will at least try it. It counts if you come up with this response yourself upon making your list.
(Based on: Is That Your True Rejection?)
Edit to add: Kindly stick to the spirit of the exercise; if you have no advice in line with the exercise, this is not the place to offer it. Do not drift into confrontational or abusive demands that people adjust their restrictions to suit your cached suggestion, and do not offer unsolicited other-optimizing.
To alleviate crowding, Armok_GoB has created a second thread for this challenge.