This sauté pairs basil and V8 with seasonal vegetables. Adds fantastic flavor to any protein or starch.
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|vegetable oil||2 tbsp.|
|Vidalia onion||32 oz.||5 1/2 cups|
|garlic||1 oz.||3 tbsp.|
|assorted bell peppers (green, red, yellow)||40 oz.||7 1/2 cups|
|zucchini||40 oz.||9 cups|
|yellow squash||40 oz.||9 cups|
|fresh basil leaves||3 oz.||2 cups|
|black pepper||2 tsp.|
|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.|
- 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.