Which method can help maintain the bright color of vegetables during cooking?

The method that helps maintain the bright color of vegetables during cooking is blanching before freezing or cooking. Blanching involves briefly immersing vegetables in boiling water, followed by rapidly cooling them in ice water. This process not only helps to stop enzymatic processes that can lead to nutrient loss and color fading but also helps to enhance the natural color of the vegetables. The quick cooking time in boiling water brightens their appearance and prepares them for freezing or further cooking while preserving their vibrant hues.

In contrast, other methods such as boiling in salty water might not preserve the color effectively because prolonged exposure to water can lead to leaching of pigments. Steaming for an extended period can cause vegetables to become overcooked, resulting in dull colors. Grilling at high temperatures can also caramelize sugars and lead to a change in color, potentially losing the bright, natural look of the vegetables. Blanching is specifically designed to maintain color and improve the overall quality of vegetables for cooking or freezing.