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.
¼ cup (No. 16 scoop) provides ¼ cup vegetable.
Team Nutrition CACFP Multicultural Recipe Project.
1 from 1 vote

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

click here to create an account.

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 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 Facts
Italian Vegetable Medley USDA Recipe for Child Care Centers
Amount Per Serving 0 ¼ cup (No. 16 scoop)
Calories 17
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 165mg7%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 1g2%
Calcium 26mg3%
Iron 0mg0%
*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


*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