Which method of cooking is used to enhance the flavor of vegetables while maintaining their color?

Blanching is a cooking method that involves briefly immersing vegetables in boiling water, followed by rapid cooling in ice water. This process not only helps to enhance the bright colors of the vegetables but also preserves their nutrients and texture. By quickly cooking the vegetables, blanching locks in their natural flavors and vibrant colors, making them more visually appealing and palatable.

In contrast, methods like baking and grilling can alter the color and texture of the vegetables more significantly, and stir-frying, while retaining some color, often cooks vegetables at a higher temperature for a longer duration, which can affect both flavor and consistency. Thus, for achieving enhanced flavor along with the preservation of color, blanching is the most effective method.