Cooking vegetables can include vegetables that are canned, pickled, grilled or freshly cooked.  Frozen vegetables are also considered cooked as they are often blanched prior to being frozen. Cooked vegetables can not withstand long periods in a marinate as they often become overly soft.

Today the process of grilling or roasting fresh vegetables then placing them in the marinate while hot to cool down and absorb the flavors is becoming quite popular.  This process seems to allow a great deal of flavor to be added to a dense vegetable in a short period of time while allowing the favorable texture to remain.

When using a wet blanching technique it is important that the vegetables are dried prior to introducing dressing or marinate.