Frozen vegetables

Ingredients for Cooking Frozen Vegetables

  1. Bulgarian pepper 1 kilogram
  2. Carrot 1 kg
  3. Zucchini (or zucchini) 1 kilogram
  4. Eggplant 1 kg
  • Main ingredients: Eggplant, Carrot, Pepper, Zucchini


Kitchen knife, cutting board, knife for cleaning vegetables, containers for freezing, plastic bags for freezing, freezer, grater or food processor, disposable paper towels.

Cooking Frozen Vegetables:

Step 1: prepare the pepper.

All vegetables must be carefully prepared before freezing. Therefore, first rinse the peppers, preferably with a brush or sponge. Secondly, remove their cores along with the seeds and tails.

Cut the washed peppers into strips or cubes. The larger the slices, the better they retain their juiciness, but smaller ones are subsequently easier to add to various soups and stews, because they can no longer be chopped.
At the end, lay the pieces of peppers on disposable paper towels to dry them and stop being too wet.

Step 2: prepare the carrots.

Rinse the carrots, peel them, removing the top layer with a knife. After cleaning, the root crops must be washed again, and then dried with disposable paper towels, again, to remove excess moisture.
To freeze, I chop carrots on a coarse grater or use a food processor, but it can also be cut into circles or cubes.

Step 3: prepare the zucchini.

Zucchini, in my case it’s zucchini, rinse properly and, if necessary, peel the vegetables and remove the seeds from the inside. Then cut the squash into large pieces, cubes or slices and dry them with disposable paper towels.

Step 4: prepare the eggplant.

Rinse and clean the eggplants in exactly the same way as the zucchini, removing the thick skin if necessary. Then divide each vegetable into halves and cut into large cubes. Lay out the pieces on disposable towels, wait until they absorb excess moisture.

Step 5: freeze the vegetables.

All vegetables are peeled, washed and prepared, it is time to freeze them. Peppers first. Fold the pieces you got into a bag, driving out the excess air, and wrap the ends of the polyethylene under the bottom, in the process the vegetables themselves will freeze in the shape of a rectangle and will not spill out, so I can not fasten the bag anymore.

In addition to packages, vegetables can be frozen in special containers, this method is suitable for grated carrots, although in packages it is frozen remarkably. In addition, such containers take up too much extra space.

Zucchini or zucchini also lay out in bags, tightly stacking pieces and expelling lines of air. Wrap up.

Following the example of previous vegetables, pack the eggplant.
Fold all cooked and wrapped vegetables or packaged vegetables in the freezer. That's all, you just replenished your supplies for the winter. Somewhere in a day the vegetables will finally freeze and will remain for several months without losing their taste and useful vitamins and minerals.

Step 6: serve frozen vegetables.

Get frozen vegetables from packages and containers, and then cook with them various soups, side dishes, stews, just stew them in a pan, in general, cook as you please. You yourself will see that the vegetables remain tasty and juicy, almost like fresh.
Enjoy your meal!

Recipe Tips:

- Frozen vegetables can be stored in the freezer for up to 1 year, except for tomatoes and bell peppers, they cannot be stored for longer than 4-5 months.

- Do not thaw, and then re-freeze vegetables. Firstly, they lose nutrients and their taste, and secondly, they can go bad.

- In addition to vegetables, you can freeze greens, that is, dill, parsley and celery stalks, while they perfectly retain their aroma and taste.