Steam broccoli/carrots or green beans until crisp-tender and put some lemon pepper or mixed herbs on the veggies while they cook. Or you could add a bit of lemon juice to the water in the bottom of the pan. Sometimes I put a bit of old bay on the veggies instead of the lemon pepper or mixed herbs.
Quick-saute asparagus (be sure to cut off the bottom of the stalks and get the thinnest asparagus you can find) in a bit of olive oil, with some chopped garlic or shallots. Add red pepper flakes and a dash or two of mirin, rice vinegar, or plain old white wine vinegar if you don’t have the other things. You can do this same recipe with green beans.
Broccolini/broccoli raab/rapini: all can be cooked like this. Chop them up in coarse pieces, leaves and all. Blanch the pieces in boiling water for about 30 seconds or until it gets bright green, but before it goes too limp. Add to a wok or frying pan along with a bit of olive oil (just enough to keep from sticking), chopped garlic, and chinese five spice or other spice blend. I also usually dash in a bit of rice vinegar, but I like the way that tastes with just about anything. You could use white or red wine or balsamic vinegar, too.
Cook a fish fillet with some lemon, a light brushing of oil or butter, and spices of your choice in an aluminum foil packet with onions and whatever veggies sound good. Bake in the oven until fish is cooked through and veggies are tender. The flavors of the veggies and the fish mingle nicely. This works better for white varieties of fish (snapper, cod, catfish) or trout. Salmon takes a bit longer to cook this way.
My favorite veggie dish and one I consider comfort food is zuchini chopped into thinnish rounds, chopped onions, shallots, mushrooms (cremini if possible, but button is good too), and red bell peppers. Cook the onions and shallots in a bit of olive oil and white wine and add the zuchini. Let it just cook a while, flipping the veggies occasionally, until the onions caramelize a bit and the zuch starts to brown just a little. Add the bell peppers and mushrooms and toss until the mushrooms get cooked, adding a little more white wine (or red wine, but that makes the zuch kind of pink) as you go. YUM.