Basic Cooking Methods for Vegetables

Steaming - Cooking vegetables above boiling water or other flavored liquids (usually in a basket or on a steaming rack). Steaming is a preferred cooking method for vegetables as it will help retain the vegetable's flavor and color. Steaming also helps vegetables to retain nutrients that may be lost when boiled. For best results, steam vegetables for about two minutes, or until they are cooked but still slightly crunchy.

Sauteing - Cooking vegetables quickly in a small amount of fat in a skillet over direct heat. This works well for fast cooking vegetables such as spinach and other greens.

Boiling - Cooking in boiling water or other liquid.

Grilling - Cooking over hot coals or other direct heat source. This works best for larger chunks of vegetables such as eggplant, zucchini, onions, and sweet peppers.

Blanching - To place vegetables into boiling water briefly, then place in cold water to stop the cooking process; this method is used to set color and flavor while keeping vegetables crisp.

Roasting - This is a dry heat method most often done in the oven in an uncovered pan; vegetables are cooked at extremely high temperatures to develop their natural sweetness and flavors.

Source: The Eating Smart Cookbook