Pre-prep in the sense of having things chopped and ready yea.
For "delicate" veg like brocoli I chop it to remove most thick stalk and microwave it with butter, salt, pepper for 1 minute (for a single portion).
When you open the microwave, the butter has disappeared (so it's healthy right?) and the brocili is steaming. It's soft, but has "bite" and tastes lovely.
"Sweet, non-starchy veg" like peas, carrots, turnip... I often prefer them raw.
Probably the most delicate veg to cook is "baby spinach". Larger harder spinach is easier, but baby spinach leaves... I put an inch of boiling water into my large pan. I put the "frozen" spinach into the bottom of my draining colander, place that inside the pan and put the lid on. 1 to 2 minutes and it's out and on the plate. I don't own a steamer, nor do I need one

If you over cook it, it basically disintigrates into slime dark green slop that sticks to everything it touches.
You touched on one of the things I find most fun about cooking actual meals of many parts. When I did "Quantative Analysis" in software courses when I was 18, I started using techniques from it for cooking. "Task networking" leading to "critical path analysis" facilitating parallelism.