The purpose of this study is investigate the drying characteristics of the vegetables (Spinach, Tomato and Capsicum). The drying characteristic and time required for drying of were studied and final dry weight of the vegetables were estimated. In this study the drying characteristics i.e the amount of moisture removed for every 10min by try dryer at 70℃ and every 1h by hot air dryer is calculated at 105℃ temperatures for the respective samples and also drying rates were estimated using Infrared and Sun drying. From the above study on dehydration of vegetables were found to give better results depending upon the Optimizing Conditions for maintaining better quality, appearance, color and texture.