For years I've always used the side of the large chef's knife to scoop up the vegetables I just chopped and carry them to the pan or bowl or wherever they need to go. Then a friend (the lovely Olga) gave me a tip I thought was too good not to share: use your bench scraper instead.
With a nice wide surface area, it can scoop up at cup of so of veggies at a time so you don't have to make as many trips back and forth from cutting board to stove. Plus I love finding second uses for task specific kitchen tools. It gives them more cred and another reason to take up valuable drawer space.
By the way, if you don't have a bench scraper (which is usually used to scrape up dough and cut bar cookies and such), I wouldn't advise running out to buy one just for veggie scooping. But if you've got one languishing in your drawer, consider pulling out more often. You won't be sorry.