Sautéed Veggies

I've made a discovery: I can add sautéed vegetables to almost any meal I make, and love them. I have long struggled with finding easy ways to incorporate more veggies into my meals, overcooking them in the oven or undercooking them in the steamer (or vice versa). We eat a lot of salad, and there are endless variations of that (my current favorite is low on the lettuce, high on the cabbage and broccoli, with nuts and cheese), but I do get a little tired of salad every day after a while. So lately, I've been trying out just cutting up a couple of veggies and adding them to whatever I'm cooking on the stove top. I generally prefer cooking in a cast iron skillet on the range because I have the best luck with avoiding both burning and undercooking when I can closely monitor my food. Many of our dinners include either potatoes or meat that is cooked in olive oil in a pan. Others will often include rice or pasta, which, when we eat them as leftovers, are refried in oil or butter. It's easy to add vegetables to all of those things, and make a well-rounded meal without dirtying extra dishes. Most commonly I've been adding peppers, onions, zucchini, broccoli, carrots, or green beans to the pan in the last 5 minutes or so of cooking, although you could use pretty much any vegetable, and cook it to your own taste. Tonight we had chicken thighs, cooked in olive oil, tamari, and with a few garlic cloves, and I added carrots and zucchini. Sweet Pea enjoys cooked vegetables on occasion, but can't quite handle gnawing most of them in their raw form. This way I don't have to make something separate for her, that she might not end up eating (yes, her fickle eating habits have continued although the amount she is eating has definitely increased). Now that it is barbecue season, and our garden is in the early stages of production, I will be experimenting with grilled veggies too.

What's your favorite way to incorporate vegetables into your meals?