Meals & Beverages

RECIPES

GARDEN VEGETABLE SAUTÉ

Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

V8 Original 100% Vegetable Juice is a unique and satisfying plant-powered juice blend that gives your body the replenishment it needs. Made using a blend of tomato and other vegetable juices, this juice drink is an easy and satisfying way to help meet your daily needs. V8 juice contains a mix of vegetable juices and tomato juice. It is also an excellent source of vitamin A and vitamin C.

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Tip

This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte side dishes).

Ingredient Options: Other vegetables may be used in addition or instead of those called for including: parsnips, turnips, celery root, fennel, celery, etc.*This dish may be served over rice, cous cous, quinoa, barley, etc.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 68
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 171mg
7%
Total Carbohydrate 11.5g
4%
Dietary Fiber 2.7g
11%
Protein 2.5g
5%
Vitamin A 16%
Vitamin C 110%
Calcium 3%
Iron 4%
Total Time

40 min.

Serving & Size

1 CUP

Yields

This sauté pairs basil and V8 with seasonal vegetables. Adds fantastic flavor to any protein or starch.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 68
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 171mg
7%
Total Carbohydrate 11.5g
4%
Dietary Fiber 2.7g
11%
Protein 2.5g
5%
Vitamin A 16%
Vitamin C 110%
Calcium 3%
Iron 4%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2  tbsp.
Vidalia onion, diced 32 oz. 5 1/2  cups
garlic, peeled, minced 1 oz. 3  tbsp.
carrot, peeled, diced 3  tbsp.
Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice 1 1/2  qt.
1. In large skillet heat oil over medium-high heat; add onion and sauté 1 minute.
2. Stir in garlic and continue cooking 30 seconds.
3. Add carrots and cook, stirring often, 2 minutes.
4. Add juice and bring to a boil. Continue cooking, stirring often, until carrots are crisp-tender, about 6 minutes.
Weight Measure
assorted bell peppers (green, red, yellow), diced 40 oz. 7 1/2  cups
zucchini, diced 40 oz. 9  cups
yellow squash, diced 40 oz. 9  cups
5. Add remaining vegetables and cook, stirring often, 3-4 minutes until vegetables are tender.
Weight Measure
fresh basil leaves, julienned 3 oz. 2  cups
black pepper 2  tsp.
6. Stir in basil and pepper. CCP: Hold hot 140°F or higher for service.
7. For Each Serving*: Serve 1 cup vegetable mixture per serving, on top of a starch and/or with grilled poultry, fish, pork as well as crisp-fried tofu.

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