I'm not a big believer in doing elaborate things with veggies, though the zucchini you're rashly cultivating will require some treatment. Mostly, though, vegetables come already tasty.

In particular, I buy frozen peas, which I nuke in a tiny bit of water in a covered dish, and they come up perfectly scrumptuous. Frozen broccoli works out OK too; you might want to put butter/margarine, salt and pepper on them. The margarine, salt and pepper thing works very nicely on french-cut frozen green beans.

My normal heuristic is three minutes of nuking at a time, stop and stir, and repeat until it's sufficiently cooked.