I've always heard that salting and draining vegetables like zucchini and eggplant gives them a nice texture after roasting. I had always assumed that this would result in the loss of nutrients and hadn't tried it until the other day. I was making pizza and didn't want the crust to get soggy, so I salted the Zucchini, let it sit, then drained out the liquid. It did come out nicely but looked a little sad and limp before I put it into the oven. Which brings me back to my original concern, does salting and draining vegetables prior to roasting result in lost nutrients?