Whether you miscalculated the amount of people coming to your party, or you had to cancel your event, you now have a ton of grilled veggies sitting in a pan. Even if you know your family won’t eat them all in the next few days, don’t just toss them out. Grill-friendly vegetables such as zucchini, yellow squash, peppers and onions can be frozen after grilling to be eaten at a later date. While cooked vegetables tend to be soggy after thawing, it’s simple to toss them in the oven to crisp them up.

Things You'll Need

Allow the vegetables to cool to room temperature.

Place the vegetables in large resealable plastic bags in serving-size portions.

Seal the top but leave space for a straw to suck out as much air as possible. Alternately, if you have a vacuum food sealer, use it seal the bags. The more air you can remove from the bags, the better.

Place the bags in the freezer. Grilled vegetables should last between 9 to 14 months, depending on how well you removed air from the bags and whether or not you keep them in a deep freezer.


  • Place the bags in the refrigerator to thaw when you are ready to use the grilled vegetables.

  • To get the vegetables crispy again, place them on a baking sheet in the oven, brush with oil and put them under the broiler for a few minutes.