The preservation of antioxidants during vegetable preparation and cooking remains a critical concern in both domestic and commercial food preparation. This study synthesizes current research on optimal cooking methods and their impact on the retention of vital phytochemicals in commonly consumed vegetables. Studies indicate that water-based cooking methods can result in a 20-60% loss of water-soluble antioxidants, particularly vitamin C and polyphenols. Steam cooking emerges as a superior method, preserving up to 80% of antioxidant content compared to boiling. The application of minimal thermal processing techniques, maintaining temperatures below 120°C, demonstrates significant benefits in retaining heat-sensitive compounds. Research reveals that lipid-soluble antioxidants, including carotenoids and vitamin E, show enhanced bioavailability when vegetables are prepared with small amounts of healthy fats, increasing absorption rates by 2.4-5 times. Mechanical processing techniques, such as chopping and slicing, should be minimized or performed immediately before cooking, as cellular disruption can lead to the enzymatic degradation of beneficial compounds. Notably, some vegetables, including tomatoes and carrots, exhibit increased antioxidant activity when subjected to moderate heat treatment, with lycopene availability increasing by up to 164% through controlled cooking. The implementation of time—temperature optimization proves crucial, with brief cooking durations (3-5 minutes) at moderate temperatures (85-95°C) showing optimal results for most vegetables. This research also addresses the significance of proper storage conditions, suggesting that storing vegetables at 4°C can preserve up to 90% of their antioxidant content for 5-7 days. These findings provide evidence-based recommendations for both home cooks and food service professionals to maximize the nutritional benefits of prepared vegetables while maintaining their sensory qualities.