Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot dirty, and I don't usually have to dry the vegetables afterwards. The microwave seems to do a very good job of par-cooking any vegetable which is cut up into small, uniform-sized pieces.
However, I've never seen a mainstream cookbook recommend microwaving instead of blanching. Is there a reason for this? Am I losing flavor or texture I would get with blanching? Or is this just one of those bits of propaganda one learns in Chef School, like how garlic presses are evil?
So, is microwaving vegetables to cook them a fine substitute for blanching them, or am I Doing Things Wrong?