Well, those are boiled veggies, sure. I’m not using oil when steaming either, so that not very relevant. That said, I’m pretty sure you do get better results with oil (surface layer, not a pool) when baking veggies.
But this is science and I’m definitely no expert!

Depends on what we’re frying. If it’s breaded chicken, too little oil will result in uneven browning. Little to no oil on many veggies will cause parts to be burned whilst the rest is still raw.

What desperate soul invented this, I hope they’re doing better now, wherever they are

People get lonely at home alone