Wok and other pan cooking typically doesn't char or burn the contents, but you get the texture and chemical changes from the cooking (and whatever sauces and seasonings you used with it).
Baking vegetables in the oven is super easy and results in very enjoyable food. Obviously how long and at what temp depends on what you're cooking, but it's possible to put zucchini, onion, red/yellow/green peppers, mushrooms, eggplant, etc. in one baking pan with just a drizzle of olive oil and a little salt and get out surprisingly tasty food 30-45min later.
This makes our bill for energy much higher. Warming up whole oven for few pieces of vegetables could be quite expensive. But yes, it is tasty and hearty food.
Gonna echo steaming. The trick is to stop shortly before it's at optimal doneness. Doneness can frequently be assessed by the bright, rich color of the veggies: too raw and they're dull and tough, too cooked and they're gray and mushy.
That's the ticket. A properly cooked sous vide carrot tastes completely different from any other cooking method. All of the nutrients and flavor stays in the carrot. Add in herbs and spices and it will completely transform how you experience vegetables.
Of course you then have to be concerned about your food sitting in warm water in a plastic bag leaching chemicals. Silicone is an option but most people don't do it.
