High boiling point of water is irrelevant for solubility of veggie chemicals. What matters is hydrophilic/hydrophobic qualities. My suggestion would be to start

High boiling point of water is irrelevant for solubility of veggie chemicals. What matters is hydrophilic/hydrophobic qualities. My suggestion would be to start with water, GI through methanol, acetonitrile, chloroform and end up with a good fatty oil, maybe olive oil. Remember to rinse if the oil with soap as the final step. Or maybe get some veggies that don't have the chemicals on them in the first place?