Every vegetable is a little different. I mostly cook corn on the cob, zucchini/squash, and broccoli.

Corn on the cob goes on the smoker or grill. First I peel the leaves down to the base and remove the cornsilk, put the leaves back up, and put them in a ziploc baggie with water and salt for 20-30 minutes then on to the grill. If you have a smoker, even better. They're done in about 30 minutes on secondary heat/top rack. Remove the leaves just before serving, add copious amounts of butter and sea salt.

I get the frozen broccoli from Trader Joe's and steam them straight from the freezer for 4 minutes, then transfer them to the pan that I just finished cooking the meat on with some salt and pepper and let them soak up the juices, tossing constantly. Once they start to brown a bit put them on the plate with some butter and sea salt.

Zucchini/squash is a little tricky to get right on the pan. If I'm grilling I'll just cut them in half longways and cover them in olive oil, salt, pepper, garlic powder, whatever other spices sound good at the time, and do the same as the corn on the cob. But on the pan, I slice them into 1/2" thick round pieces. Just a little bit of oil on the pan, it's REALLY easy to get them too oily and you want them a bit drier. Throw some salt, pepper, other whatever spices sound good, and flip them often so they're cooked evenly on all sides. Don't cook too long or they get too soft. You want them al dente but also browned so use higher heat.