PREP: 30 minutes FREEZE: 2 hours MAKES: four (3-serving) portions
½ cup butter softened
Desired Seasoning Mix (below)
¼ tsp. salt
2 ears fresh sweet corn, husks and silks removed (tip, page 444)
2 cups broccoli and/or cauliflower florets
3 medium carrots, bias-sliced ¼ inch thick
1½ cups yellow summer squash and/or zucchini bias-sliced ½ inch thick
1 large red or yellow sweet pepper, seeded and cut into bite-size strips
1 small sweet onion, cut into thin wedges
1. In a medium bowl stir together butter, desired Seasoning Mix, and salt. Shape mixture into a 5-inch roll. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place in a freezer container and freeze until needed.
2. Meanwhile, in a covered 6-qt. pot cook corn in enough boiling water to cover 1 minute. Add broccoli, carrots, and squash. Cook, covered, 2 minutes; drain. Plunge vegetables into an extra-large bowl of ice water. Let stand until chilled. Remove corn cobs. Cut kernels from cobs; do not scrape. Using a slotted spoon, transfer the remaining vegetables to a paper towel-lined tray and pat dry.
3. Line a 15×10×1-inch baking pan with parchment paper or foil. In the prepared pan spread corn kernels, drained vegetables, sweet pepper, and onion in an even layer. Freeze about 1 hour or until nearly firm.
4. Divide vegetables evenly among four quart-size freezer bags. Add two slices butter to each bag. Squeeze air from bag. Seal and label. Freeze up to 6 months. (Freezing tips, page 467.)
Asian Seasoning Mix: Stir together 1 Tbsp. grated fresh ginger, 2 cloves minced garlic, and 3 drops toasted sesame oil.
Herb and Citrus Seasoning Mix: Stir together 1 Tbsp. lemon zest; ½ tsp. dried dill weed; ½ tsp. dried basil, crushed; and ¼ tsp. coarse ground black pepper.
Italian Seasoning Mix: Stir together 2 cloves minced garlic and ½ tsp. dried Italian seasoning, crushed.
Southwestern Seasoning Mix: Stir together 1 tsp. ground ancho chile pepper; ½ tsp. dried oregano, crushed; and ½ tsp. lime zest.
Serving Directions: To reheat each portion, place frozen vegetable mixture in a medium saucepan or skillet. Cook, covered, over medium heat 5 to 10 minutes or until butter is melted and vegetables are heated through, stirring occasionally. Season to taste with salt and pepper.
PER ½ CUP SEASONED VEGETABLES: 106 cal., 8 g fat (5 g sat. fat), 20 mg chol., 136 mg sodium, 8 g carb., 2 g fiber, 2 g pro.