Vegetables are generally light in flavor and a good cook will serve vegetables that go with the main meal. So if your vegetables are a side dish, Just worry about the main entree. But if its the veggies you crave, heres some good advise.
-Mushrooms, potatoes and eggplant are denser, heavier and earthier vegetables and they are often used in heartier dishes. The earthy quality of Pinot Noir really goes well with these. A hearty mushroom like Portabello can take Bordeaux and other Cabernet Sauvignon based wines.
-Green vegetables you can either accent of contrast the green flavors of these vegetables. If you want to accent, go with something like Sauvignon Blanc (often has flavors of Asparagus and lemongrass) or even a Cabernet Franc (quite commonly has notes of green bell pepper). You can steer in a different direction and do alright by choosing something with a fuller body and some cream to it, like a Chardonnay or Viogner.
-Tomatoes are acidic and lightly sweet. Best paired with Sauvignon Blanc, Pinot Noir or a Sancerre.
-Artichokes, these little buggers get their own listing because they are notoriously difficult to pair with wine. This is due to chemical in the Artichoke called "Cynarin" that gives a very sweet flavor. This is tough to pair with wine because the sweetness is not brought on by actual sugar and it make most wines (even those high in sugar) taste bitter and out of balance. Your best bet is a Gruner Veltliner.
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