When in doubt, grill them or roast them. Keep it simple, toss in olive oil, salt and pepper and have at it. Any kind of squash, carrots, lettuce, sweet potatoes, etc.
In soups and stews obviously as well as in salads. We roast them a lot and just change up the seasonings. Some favorites are cavendars, Tony, Chicago Steak and an italian blend as well as plain ol' S&P.
Squash fritters are one of my favorites but doesnt really help with "cleaning up" the diet. LOL
Same as above, roast or grill 'em and enjoy. Our favorites are broccoli, cauliflower, and asparagus but it works for carrots, sweet potatoes, really anything you can think of. Sometimes we'll roast a chicken over a bed of carrots, potatoes, and radishes and the end result of vegetables roasting in chicken fat* can only be properly expressed by a chef gently kissing his fingertips. As long as you can avoid the temptation to bread it and cover it with cheese, you can manage to keep it healthy.