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.
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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.