Since we have a huge vegetable garden at work, I do freeze quite a lot.
The technique depends on the vegetable.
Most things like green beans, corn carrots, I can blanch, shock, pat dry, and vacuum pack.
Zucchini I grate, drain, bag, vacuum, then freeze.
Potatoes do not freeze well.
Tomatoes are always canned.
Beets, I roast, peel, then vacuum pack
Most other root vegetable go in the cellar.