Italian Vegetable Medley USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Italian seasoning, which typically includes rosemary, oregano, thyme, and marjoram, adds extra flavor to this easy veggie recipe.
CACFP CREDITING INFORMATION
¼ cup (No. 16 scoop) provides ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Instructions
 

  • Preheat oven to 400 °F.
  • Lightly coat steam table pan with nonstick cooking spray.
    For 25 servings, use 1 half pan (10³⁄8′′ x 12¾′′ x 4′′).
    For 50 servings, use 1 full pan (12′′ x 20′′ x 4′′).
  • In a large bowl combine tomatoes with juice, onions, green beans, okra, green pepper, lemon juice, Italian seasoning, and salt.
  • Place vegetable mixture in baking pan. Cover with foil and bake for 30 minutes.
  • Remove from the oven and stir in zucchini and eggplant.
  • Continue baking uncovered for 25 minutes or until vegetables are tender. Stir occasionally.
    Critical Control Point: Heat to 140 °F for at least 15 seconds.
  • Sprinkle top with Parmesan cheese.
  • Serve ¼ cup (No. 16 scoop).
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Italian Vegetable Medley USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ¼ cup (No. 16 scoop)
Calories
17
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
1
mg
0
%
Sodium
 
165
mg
7
%
Total Carbohydrate
 
3
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Protein
 
1
g
2
%
Calcium
 
26
mg
3
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onion: 10 oz
Green beans: 5 oz
Bell pepper: 5 oz
Zucchini: 5 oz
Eggplant: 5 oz
50 Servings:
Mature onion: 1 lb 3 oz
Green beans: 10 oz
Bell pepper: 10 oz
Zucchini: 9 oz
Eggplant: 10 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Yield / Volume
25 Servings:
3 lb
1 qt 2¼ cups
50 Servings:
6 lb
3 qt ½ cup