Mexican vegetable mixture frozen for the winter

The recipe for this Mexican vegetable mixture with zucchini is easy to follow, and the time spent on its preparation is only about 30 minutes. Dishes made from such bright frozen vegetables turn out very tasty, healthy and summery in appearance and taste. I suggest everyone to use my experience in freezing vegetables at home. A step-by-step recipe with photos is at your service. Follow the recommendations and you will definitely get a healthy, beautiful and tasty frozen vegetable mixture for future use.

The mixture includes:

• fresh corn;
• young green peas;
• red bell pepper;
• crispy carrots;
• young zucchini.

Please note that the ratio of products is arbitrary.

How to freeze mixed vegetables for the winter

Rinse the vegetables and leave on a towel until completely dry. It is better to take peas young; their ripening time is June-July. Therefore, you need to take care of freezing peas in advance.

Remove raw young corn from leaves and hairs, cut off the grains with a sharp knife, placed slightly at an angle.

Remove the seeds from the bell pepper and cut into small cubes.

Peel fresh crispy carrots and cut them into cubes of approximately the same size.

Cut the young zucchini (along with seeds and peel) into cubes.

The skin of a more mature zucchini is hard and not very tasty, so if you have such a vegetable, you will need to remove the skin and remove the seeds.

Mix all ingredients in a deep bowl and pack into freezer bags.

Place the packages with the finished mix in the freezer in the fast freezing mode. Note that if you use previously frozen green peas when preparing the mixture, then add them immediately before you put the Mexican vegetable mixture in the freezer. Remember not to let it defrost.

This vegetable mixture, frozen for future use, does not require defrosting before cooking.