Freezing ready-cooked veg
Blanching is a necessary step prior to preparing vegetables for storage in the freezer.  Blanching deactivates the enzymes, present in fruits and vegetables, which are responsible for browning and potential off flavors during storage. Your blanched vegetables will look and taste better after being frozen.  They will also last longer.  Blanching is a quick process.  Bring a pot of water to a boil.  Add vegetables.  Allow the pot to return to the boil (cover on).  This should take about a minute.  Remove to an ice bath.  Drain.  Package.  Freeze.  If you are ok with boiling for a minute or two, this should not add much time to your process.