Lettuce. It will lose its look and taste after freezing.
Cucumbers. This vegetable won’t lose its taste after freezing, but it won’t look attractive after defrosting either. Due to its large amount of moisture, its consistency can change significantly.
Radishes. When frozen, this root veggie crystallizes and loses its beneficial properties. When defrosted, it becomes liquid, mushy, and tasteless.
Potatoes. When frozen at home (not commercially frozen), potatoes quickly lose their taste and become sweetish in taste.
Watermelon. This is better off not being frozen due to the huge amount of moisture in it: you risk getting something liquid and shapeless instead of aromatic pulp when defrosting it.
Onion. This veggie will become soft when defrosted, which is why it’s better to freeze it after blanching or not freeze it at all.
Garlic. Just like an onion, garlic loses its original look and becomes soft. Moreover, this vegetable loses a part of its special taste and smell when frozen. However, it maintains all of its beneficial properties.

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