Steaming foods is a good way to begin cooking light. Asian steamers are also fairly inexpensive.
Salsa makes a great topping for steamed vegetables and adds no fat at all.
Fill a frying pan with water and bring to a boil. Let the veggies steam for 10 to 15 minutes. Steamed vegetables will keep in the refrigerator for three or four days. Cut out the oil when sauteing vegetables by spraying a nonstick pan with a small amount of cooking spray. Saute vegetables as usual.