Question

If you are provided with some vegetables to cook,you generally add salt into vegetables during cooking process.after adding salt,vegetables release water what mechanisms is responsible for this ?

Answer 1

While doing cooking, generally we add salt to vegetables ( contains water). 
Adding salt, makes the concentration of salt higher in outside membrane of vegetables than in inside. ( more salt, less water) 

As a result, due the process of OSMOSIS, water from vegetables comes outside making it softer and helps in faster cooking.

Answer 2

I think salt added is taking the space of the vegetables and the water is expelling out so I too think it's OSMOSIS