Recomendations in Freezer Use
Lay them out in a single layer in a pan and freeze until they are solid and then transfer to a labelled freezer bag. I freeze fruits and veggies in my chest freezer because it is so much colder than the little freezer in the house. Speed is the key- the faster you can freeze them the less damage there will be.

When I garden I freeze a lot of peppers and okra that last for years without losing (too much) quality.

Root vegetables I don't bother to freeze unless they are cooked into something. Potatoes, onions, garlic, carrots, etc. are so cheap and last so long not frozen that I don't bother. 

Raw potatoes in particular are a nightmare when frozen. Gray and rubbery. Avoid at all costs. shudder

Leafy vegetables like lettuces will not be recognizable when frozen. Spinach is the only one that would be reasonable as it is so meaty- but, I'm sure you've seen frozen spinach, it isn't pretty.