Rice, tiny pasta, couscous or potatoes - every carb can benefit from something saucy and rich next to it (see The Pantry Entry about carbs), and no, ketchup isn't an option. That is why my shopping list has a vegetable section to it - always.
The best option in my book is to cook fresh vegetables like zucchini (recipe), eggplant, carrot, cabbage etc. In 10-20 min you can fry an onion, add some tomato pulp if you'd like, spices and greens that you love, add the chopped vegetable with boiled water for a short cook – and there you go.
For those times when it's been long since you last paid a visit to your grocery store, and you don't have fresh vegetables – I recommend you always keep your icebox stocked with at least 3 kinds of frozen vegetables or legumes you like.
In our fridge we keep Brussels sprouts (she loves them baked), artichoke (to cook or fry), okra (to cook) and cauliflower (to bake or make patties from). You can also have broccoli, tiny carrots, and many more, including readymade frozen vegetable mix. Any one of these can be a dish in less than 20 min.
Vegetables of 5 Colors
When we were kids there was a public service enouncement on TV recommending eating vegetables of 5 colors every day. As kids we loved the playful aspect of the idea (we actually remember it to this day), and now, as grown-ups, we know that the reason is that each color is derived from a different ingredient in the vegetable. So indeed, eating different colors means you consume diverse nutritional compounds. Not only is it nice on the eyes, it's definitely good for you.