After roast station was vegetable & starch station - shortened to veg station, or veg. Usually there would be two vegetables and one starch, so for example one day we had broccoli with almonds, buttered turnips and carrots, and pasta napoletana.
Everything was cooked in batches for freshness, which lent itself to some crazy sauteeing since items would run out quicker than expected sometimes. The first time I ever used the wok was one of these unexpected run-out times - let me just say, those were some adrenaline-fueled sauteed snap peas. And there was a camera over my shoulder too! Some documentary film team was in the kitchen for a couple of days, and they wanted a close-up of wok sauteeing. Totally reminded me of the time I was in the Iron Chef competition and fried capers for the first time.
Here's Jason making Corn O'Brien, or corn sauteed with diced onions and bell peppers, or what I'd call Fiesta Corn.
To be honest, most of veg station was prep. Since we were working with 25-50 lb quantities of each vegetable, there was no way we had time to prep the day-off. I like prep though, since I find it rather meditative, so I liked this station for that.
Here's Jason roll-cutting carrots (cutting on the bias and rolling the carrot between each cut). This was my view from the cafeteria to the kitchen on my way back from lunch break.