Have you tried oven roasting vegetables? I know it is summer and turning on the oven sounds too hot, but these are a no-tend side dish. Once you put them in to cook, leave them alone and come back in 30 minutes and your side dish will be done.
Going in the oven.....
Just cut your vegetables into bite size-ish pieces. Those potatoes are in thin wedges, long but not really thick.
I usually line the baking tray with foil for easier clean up but it is not essential.
Spread a small amount of oil on the foil - for one big zucchini, a quarter of a red diced onion and 1 potato, I used 1 heaped up teaspoon of coconut oil- any oil you like to cook with would work.
Put the vegetables on the tray and toss them around to get the oil spread around.
Season with salt and pepper as desired and then just bake in a preheated 450 degree oven for 30 minutes. You can stir them halfway through but it is not necessary.
Coming out of the oven.....
Squash and zucchini bake up with some caramelization. Potatoes are almost like fried fries.
Broccoli and cauliflower get crispy.
This has become our favorite way to cook vegetables, especially when my husband cooks the main course outside on the grill and I have prepared a tossed salad earlier in the day.