I like to make a big veggie pot for dinner. It takes longer than 20 minutes but it's not a pain in the butt like some dishes.
First I set some brown rice to cook on the stove. I put a cube of veggie bouillon in the pot for flavor.
Then I take 1 bulb garlic and 1 red pepper cut into strips, drizzled in olive oil and roast them on a cookie sheet at 425 for about a half hour or until the pepper gets black spots.
In another pan, I saute chopped onions (I use the frozen kind because I can't deal with the eye irritation from chopping fresh ones myself).
Then I add a bay leaf, salt, pepper, and a buttload of vegetables, like chopped eggplant, canned tomatoes, frozen peas, mushrooms, and whatever else I have. Maybe a can of beans. If I have an open bottle of red wine (and let's face it I usually do), I'll throw a splash of that in there too. I let that cook until the rice is done and the juices from the tomatoes have reduced. While that's cooking I'll prepare some greens (usually kale or chard) and add them to the pot to wilt. Usually both the rice and the pot of veggies finishes up just in time for the pepper and garlic to come out of the oven and go into the big pot. I season it with more salt and pepper, lemon juice, and whatever spices I'm in the mood for.