Different vegetables are better canned or frozen.

Green peas, frozen. When canned they turn an odd color, the skins slide off, they're mushy and taste bleah. Frozen they stay bright and when heated just right they retain a bit of crispness.

Green beans, canned. Frozen they do the same taste thing as canned peas and they turn rubbery.

Carrots, canned. When frozen they do the rubber thing like green beans.

Cauliflower and Broccoli, frozen. When canned they're always overcooked, mushy, and taste terrible.

Most restaurants I've eaten at will either use an all frozen mix where the beans and carrots are lousy, or if making their own mix they go for the canned peas and frozen green beans and frozen carrots.

I'd like to see a company do a split vegetable medley with the ones that do best frozen and the ones that do best canned put together. Print on the labels Best Frozen and Best Canned, with a note to look for the other half in the Canned Vegetables or Frozen Foods.