As the natural sugars in the carrots, onions, celery, etc. caramelize during frying, their tastes intensify. If you choose to reduce fat, do not saute and add only a touch of margarine at the end if you desire. It's a staple in my pantry. It adds no fat and the 'smokiness' can be adjusted to taste. Great for BBQ sauces, eggplant dips, broiled fish, whatever you like.
Fresh herbs make a difference.
If you opt for dried herbs, make sure they've been properly stored and aren't too old. After several months on a pantry shelf, essential oils begin to evaporate. Freshly ground pepper is worth invest in as well. Alter the tastes by trying green, black, or pink peppercorns. As well, make sure your Worcestershire and hot sauce supplies are fresh.