Raw is good especially when it comes to the water soluble B, C and a few minerals that get lost in cooking water, which is why cooking vegetable soups are better because you drink the water. However lycopene in tomatoes, carrots, squash actually become more available to the body. Eating tomato sauce also contains higher levels of lycopene because it's concentrated. So I always say eat both in good quantities. But don't overcook the green beans, brocolli or spinach.
I also like this article from Fruits & Vegetables more matters re: microwaving