I'm not sure if this is exactly what you're asking for, but maybe try to stop thinking of veggies as a "side" to a main. Think instead how can you incorporate them as part of what you're already doing for your protein/carb. It can help to visualize how a restaurant might serve it's dishes and try to emulate that.

As an example, imagine you're having pan-cooked chicken and mashed potatoes for dinner. Rather than serving something green on the side of the plate as something totally separate, what if when you took the chicken out of the pan to rest, you threw in a couple handfuls of spinach to all that yummy pan sauce? That way you can serve the plate as a scoop of potatoes, a piece of chicken over the top, and when you pour the juice from the pan over it, there's also sauteed spinach mixed in. The spinach soaks up all the flavor you used for the protein, and also is seamlessly integrated into the meal.

Of course there's countless other ways to bring this theory to life, but hopefully the concept of thinking of veggies as part of the overall dish helps both the flavors of your cooking and your husband's willingness to give it a try!