I know this sounds warped, but I tend to use a veggie or sort of veggie theme as the centre of my meal (yes, totally out there, I know--who, besides me would bother to give it that much thought!). I love veggie things that sort of cook themselves without much attention on my part, so I tend to roast veggies alot on a cookie sheet and let them carmelize, etc. It's mostly a few minutes of chopping in terms of work for me. I tend to favour summer squashes and zucchinis, mushrooms, peppers, onions and asparagus for roasting.
I don't do salads (that's asking for an attack). Do you like potatoes/sweet potatoes? They're really easy veggie quick fixes. Somedays, my entree is a plate of oven fries of some sort. I love beets and will often roast a bunch of them and refridgerate/eat throughout the week. Greens cook really ultra quickly, so I'm into adding spinach & swiss chard to things.
I'm best friends with frozen veggies--they're so easy to microwave and add to most anything, a soup/stew/sauce/chili/frittata/grain dish or grain salad.
Do you like soy? Soy foods count as veggies. I love grilling tofu for dinner and grilling veggies for wraps/sandwiches (i.e. zucchini, chinese eggplant, portabellas).
A lot of people say that they don't have the time or energy, but when I'm one of those, I use the frozen or canned/ready to microwave and eat variety. There are so many washed/ready to go foods on the market of which to take advantage.
Now that I think about it, the whole veggie thing is sort of a semi-automatic or maybe autonomic (I'm 34 years old) habit. I like a colourful or deeply coloured plate.
I use my food processor and hand blender alot to make things easier to assimilate/process. My hand blender is amazing at making wild impromtu soups/sauces which can hide tons of veggies.