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Cooking out the liquid then baking for prolonged time (over 30 mins) at 250 degrees F will pretty much cook out most of the nutrients of the vegetables --some good info at this link. http://whfoods.org/genpage.php?tname=george&dbid=425
Food enzymes withstand dry heat much better than wet heat. According to Dr. Mary Enig, Board Member Emeritus of the Weston A. Price Foundation in an article about food enzymes:“All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees.