My simple and easy way to "spice up" our veggies is to add a little chicken broth seasoning after the veggies are cooked and drained. I usually add a touch of butter as well, but not always. The broth adds a great taste to the veggies!

we like our vegetables cooked, cooked, cooked, and then cooked some more. :) I do this every now and then but not THAT often, since overcooking does remove a lot of the nutrients.

My favorite way to make frozen green beans is boiling/steaming them in about 1/2 c. of water. Then I add GOYA ham seasoning to give it that Southern flavor. :)

Johanna

We tend to repeat the easy veggies. We eat canned green beans the most. Our favorite is to fry a couple of pieces of bacon, add some onion or grill mates like seasoning then green beans and chicken stock or cubes and simmer for awhile. Yummy! I buy Canadian steak seasoning from the restaurant supply store ($4)
instead of grill mates because we use it a ton of it and its about 1/10 the cost.

We eat so many different vegetables we don't really have any favorites. A tip I once learned from a chef is to ALWAYS drop your green vegetables (broccoli, green beans, Brussel's sprouts, etc.) into salted boiling water. The salt helps to seal the vegetables so the nutrients stay inside and it keeps them a pretty green too, not faded. I don't know how well the salt water seals them, but it sure does make the color bright and appetizing looking. We like our broccoli and green beans crisp-tender, so they are only in the water for a few minutes, plus if you re-use the cooking water for soups, you haven't lost any nutrients, you've just put them into something else!
We also love lima beans, mashed rutabegga, baked cauliflower, frozen or fresh peas, fried cabbage, roasted beets, steamed asparagus, sauteed mushrooms and onions, baked sweet potatoes, cooked greens (mustard, collared, spinach), sauteed bok choy, steamed artichokes, quick boiled edamame beans (kid's favorite), roasted peppers, zuchinni patties, baked squash, mashed or boiled sunchokes(Jerusalem artichokes), raw japanese radishes, sauteeed tarro root and yucca, frozen or fresh corn, and steamed carrots.
We use canned tomatoes, some beans and that's about it. I do cook with frozen lima beans and peas too, but everything else we get fresh. Because we grow a lot of our own vegetabels and either preserve them or put them into cold storage, we don't rely on too many frozen products. Also, we belong to a CSA farm down the road and get year-round organic produce from them once a week. I feel spoiled sometimes by the huge amounts of fresh produce we have access to, but it makes it fun to use them in new recipes and to experiment!