So..... I take four firm vegetables, typically broccoli, red cabbage, carrots and cauliflower, cut them into medium sized pieces and try to get a balance of all four vibrant colors. Put the mixture in the fridge and you're ready to throw a handful on a salad or a stir fry or whatever. At meal time, all you need to prepare or cut are the onions, garlic and tomatoes (softer, wetter veggies).
I prepared this mixture while staying with my mother when she was in the middle stages of dementia and eating a horrible diet. What I surprisingly found is she started eating handfuls of the mixture throughout the day. Yea! Couldn't complain about that.
Now you don't want to cut the veggies too small as it causes more "stress" on the produce which would result in a loss of flavor, texture, dehydration and nutrients. Coarsely chopped is best. http://www.whfoods.com/genpage.php?tname=george&dbid=345
In a perfect world, we would take the time to cut loads of veggies before each meal, but this proves to be a good solution for at least three good days of eating well. More than that, the veggies will lose their oomph. And don't buy them pre-cut from the grocery store. Heaven knows when they were cut.