Mamajama, lemon and butter is one of my favorite things on greenbeans and broccoli...
Just thought of three more things...
1.) My big kids will eat any vegetable if they have some Ken's Sweet Vidalia onion salad dressing on them... it sounds odd, but the dressing is a tangy, sweet-and-sour thing that actually works really well as a sauce.
2.) Zucchini tastes great grilled. Cut them in thick slabs (Make sure they're young zucchini, since they soak up less oil), brush them with olive oil, sprinkle with italian seasoning (or combine those two steps and brush them with non-creamy italian salad dressing) and grill, either outside or on a stove-top grill pan, until tender, about 4 minutes per side. You can also do this under a broiler, but I tend to forget they're in there
3.) We also love roasted sweetpotatoes, and the flavors in some Indian spice blends work really well with them. I peel a couple of big sweet potatoes and cut them into bite-size pieces -- the smaller the pieces, the quicker the cooking time. Then, I toss them in a bowl with some olive oil, salt, and a generous sprinkle of Rogan Josh curry powder (penzey's has a great one: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysro ganjosh.html)
(If you don't have it already blended up, you can just sprinkle the sweet potatoes with a combination of cinnamon, paprika, garlic, ginger, cumin, cardamom, ground corriander, and cloves -- yeah, it's a lot easier to just have the spice blend on hand!)
Anyway, spice 'em up, spread them in a single layer on a rimmed baking sheet or in a roasting pan, and roast them at 400 degrees until they're tender -- bite size pieces usually take me about 15-20 minutes.