Raw vegetables retain all of their vitamins and nutrients, whereas cooking the same vegetables will eliminate many of these important nutrients.
The answer may be to steam them for five to ten minutes. They will still be slightly crunchy and even children are more likely to eat them. Broccoli and carrots retain their flavor when steamed;vegetables such as cauliflower and squash may taste bitter after steaming. Some sea salt or tumeric will freshen the taste and make the vegetables palatable to all.
