I don't weigh veggies, I use cup measurements.
I measure it raw if i think of it, and cooked if i don't. At this point i mostly eyeball it now....I am cooking for 3 - 5 depending.

However, I am limiting veggies to the leafy greens, some broccoli, some cauliflower, some asparagus (where i count spears). I use My Net Diary to give me the carb counts.

As we head into colder weather, I roast veggies -- my favourite is cauliflower with lots of olive oil, tossed in salt and pepper, curry powder, extra turmeric (for inflammation) -- 425 oven on a baking sheet, stir or flip once after about 20 minutes. Broccoli is good like that too but instead of the spices, wait til the last few minutes and squeeze lemon all over it, then toss them in parm cheese when you get them out. Same for Brussels Sprouts (which I loathed until i tried them roasted like this)

Happy Meals!