Renee,
when it comes to kids/fussy eaters and vegetables, there is only one solution - hide them!

Chopping finely, grating, mashing and puree-ing the offending vegetables, so they can't recognize them will give them time to appreciate the taste instead of the cry "awww, yuck..."

Try this marvellously adaptable recipe that your son can "help" you with...

~Create-A-Muffin~

This comes from the Tightwad Gazette. Add a little more liquid to the mixture if it looks dry.
They freeze just fine in ziploc bags, and reheat quickly in the microwave.

Basic recipe (explanations and substitutions follow)

1. Mix all dry ingredients together, and all wet ingredients separately.
2. Mix the dry and wet ingredients together.
3. Fill greased or lined muffin tins 2/3 full. Bake for approx. 20

GRAIN:
2-2 1/2 cups of white flour OR
substitute 1 cup with oatmeal, cornmeal, wheat, rye flour, or flake cereal. OR
substitute 1 cup leftover cooked oatmeal, rice or cornmeal for half the flour & decrease liquid to 1/2 cup. Use blender to mix wet ingredients

MILK:
1 cup milk, buttermilk or sour milk, may sub fruit juice for all or part.

FAT:
1/4 cup vegetable oil OR
4 tbsp melted butter, may substitute peanut butter for all or part of fat
*Fat may be reduced or omitted if using a "wet addition"

EGG:
1 egg OR
equivalent substitute OR
1 tablespoon soy flour & 1 T water

SWEETENER:
2 tbsp to 1/2 cup sugar OR
up to 3/4 cup brown sugar OR
up to 1/2 cup honey or molasses & decrease milk to 3/4 cup.

BAKING POWDER:
2 teaspoons
If using whole or cooked grains -- 3 teaspoons.
If using buttermilk or sour milk -- 1 ts baking powder AND 1/2 ts baking soda.

SALT:
Up to 1/2 teaspoon

ADDITIONS:
The following ingredients are optional. Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup wet additions, decrease milk to 1/2 cup.

DRY ADDITIONS:
Nuts, sunflower seeds, raisons, coconut, etc.

MOIST ADDITIONS:
Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, etc.

WET ADDITIONS:
Pumpkin puree, applesauce, mashed/cooked sweet potato, mashed banana, mashed/cooked carrot, etc. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of milk.

SPICES:
Any that will compliment additions.
1 t. cinnamon with 1/4 t. cloves or nutmeg.
2 t. grated orange or lemon peel.

JELLIES OR JAMS:
Fill muffin cups halfway with plain batter. Add 1 t. jam and top with 2 T. more batter. (NOTE: it will run out of the pan no matter what you do!)

TOPPING: Cinnamon sugar, chopped nuts, oatmeal, crushed corn flakes.

NONSWEET COMBOS:
Use only 2 T. sugar & omit fruit. Add combinations of the following:
1/2 cup shredded cheese
3 strips cooked crumbled bacon
2 T. grated onion
1/2 cup shredded zucchini
2 T. parmesan cheese
1 t. parsley
pinch of marjoram.Perservere.....