GARDEN VEGETABLE SAUTÉ

GARDEN VEGETABLE SAUTÉ

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 68
% Daily Value
Total Fat 1.5g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrate 11.4g
4%
Dietary Fiber 2.6g
10%
Protein 2.5g
5%
Vitamin A 58%
Vitamin C 164%
Calcium 4%
Iron 4%
Total Time

40 min.

Serving & Size

1 CUP

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

Recipe Yields:

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Ingredients Weight Measure
V8® 100% Vegetable Juice
1 1/2  qt.
vegetable oil tbsp.
Vidalia onion 32 oz. 5 1/2  cups
garlic 1 oz. tbsp.
carrot tbsp.
assorted bell peppers (green, red, yellow) 40 oz. 7 1/2  cups
zucchini 40 oz. cups
yellow squash 40 oz. cups
fresh basil leaves 3 oz. cups
black pepper tsp.
Instructions
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.
5. Add remaining vegetables and cook, stirring often, 3-4 minutes until vegetables are tender.
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.

Recipe Tip

  1. This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte side dishes).
  2. 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.
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