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Italian Vegetable Medley USDA Recipe for Child Care Centers

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
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Side Dish, vegetarian
Cuisine: Italian
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer
25 Servings
Calories: 17

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 1 lb 10 oz Tomatoes with juice, canned, diced
    • 8 oz *Onion, fresh, peeled, ¼" diced
    • 4 oz *Green beans, fresh, cut, ½" pieces
    • 4 oz Okra, frozen, cut
    • 4 oz *Green bell pepper, fresh, ¼" diced
    • - - Lemon juice, fresh squeezed, seeds removed or bottled
    • - - Italian Seasoning, dried
    • - - Salt, table
    • 4 oz *Zucchini, fresh, unpeeled, ¼" diced
    • 4 oz *Eggplant, fresh, unpeeled, ½" cubed
    • - - Parmesan cheese, grated

    Measure

    • 1 spray Nonstick cooking spray
    • 3 cups 2 Tbsp (⅓ No. 10 can) Tomatoes with juice, canned, diced
    • 2 cups *Onion, fresh, peeled, ¼" diced
    • 1 cup *Green beans, fresh, cut, ½" pieces
    • 1⅓ cups Okra, frozen, cut
    • 1 cup *Green bell pepper, fresh, ¼" diced
    • 2 Tbsp 2 tsp Lemon juice, fresh squeezed, seeds removed or bottled
    • 2 tsp Italian Seasoning, dried
    • 1 tsp Salt, table
    • 1 cup *Zucchini, fresh, unpeeled, ¼" diced
    • 2 cups *Eggplant, fresh, unpeeled, ½" cubed
    • ¼ cup Parmesan cheese, grated

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 3 lb 4 oz Tomatoes with juice, canned, diced
      • 1 lb *Onion, fresh, peeled, ¼" diced
      • 8 oz *Green beans, fresh, cut, ½" pieces
      • 8 oz Okra, frozen, cut
      • 8 oz *Green bell pepper, fresh, ¼" diced
      • - - Lemon juice, fresh squeezed, seeds removed or bottled
      • - - Italian Seasoning, dried
      • - - Salt, table
      • 8 oz *Zucchini, fresh, unpeeled, ¼" diced
      • 8 oz *Eggplant, fresh, unpeeled, ½" cubed
      • - - Parmesan cheese, grated

      Measure

      • 1 spray Nonstick cooking spray
      • 1 qt 2¼ cups (⅔ No. 10 can) Tomatoes with juice, canned, diced
      • 1 qt *Onion, fresh, peeled, ¼" diced
      • 2 cups *Green beans, fresh, cut, ½" pieces
      • 2⅔ cups Okra, frozen, cut
      • 2 cups *Green bell pepper, fresh, ¼" diced
      • ⅓ cup Lemon juice, fresh squeezed, seeds removed or bottled
      • 1 Tbsp 1 tsp Italian Seasoning, dried
      • 2 tsp Salt, table
      • 2 cups *Zucchini, fresh, unpeeled, ¼" diced
      • 1 qt *Eggplant, fresh, unpeeled, ½" cubed
      • ½ cup Parmesan cheese, grated

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 1 lb 10 oz Tomatoes with juice, canned, diced
        • 8 oz *Onion, fresh, peeled, ¼" diced
        • 4 oz *Green beans, fresh, cut, ½" pieces
        • 4 oz Okra, frozen, cut
        • 4 oz *Green bell pepper, fresh, ¼" diced
        • - - Lemon juice, fresh squeezed, seeds removed or bottled
        • - - Italian Seasoning, dried
        • - - Salt, table
        • 4 oz *Zucchini, fresh, unpeeled, ¼" diced
        • 4 oz *Eggplant, fresh, unpeeled, ½" cubed
        • - - Parmesan cheese, grated

        Measure

        • 1 spray Nonstick cooking spray
        • 3 cups 2 Tbsp (⅓ No. 10 can) Tomatoes with juice, canned, diced
        • 2 cups *Onion, fresh, peeled, ¼" diced
        • 1 cup *Green beans, fresh, cut, ½" pieces
        • 1⅓ cups Okra, frozen, cut
        • 1 cup *Green bell pepper, fresh, ¼" diced
        • 2 Tbsp 2 tsp Lemon juice, fresh squeezed, seeds removed or bottled
        • 2 tsp Italian Seasoning, dried
        • 1 tsp Salt, table
        • 1 cup *Zucchini, fresh, unpeeled, ¼" diced
        • 2 cups *Eggplant, fresh, unpeeled, ½" cubed
        • ¼ cup Parmesan cheese, grated

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 3 lb 4 oz Tomatoes with juice, canned, diced
          • 1 lb *Onion, fresh, peeled, ¼" diced
          • 8 oz *Green beans, fresh, cut, ½" pieces
          • 8 oz Okra, frozen, cut
          • 8 oz *Green bell pepper, fresh, ¼" diced
          • - - Lemon juice, fresh squeezed, seeds removed or bottled
          • - - Italian Seasoning, dried
          • - - Salt, table
          • 8 oz *Zucchini, fresh, unpeeled, ¼" diced
          • 8 oz *Eggplant, fresh, unpeeled, ½" cubed
          • - - Parmesan cheese, grated

          Measure

          • 1 spray Nonstick cooking spray
          • 1 qt 2¼ cups (⅔ No. 10 can) Tomatoes with juice, canned, diced
          • 1 qt *Onion, fresh, peeled, ¼" diced
          • 2 cups *Green beans, fresh, cut, ½" pieces
          • 2⅔ cups Okra, frozen, cut
          • 2 cups *Green bell pepper, fresh, ¼" diced
          • ⅓ cup Lemon juice, fresh squeezed, seeds removed or bottled
          • 1 Tbsp 1 tsp Italian Seasoning, dried
          • 2 tsp Salt, table
          • 2 cups *Zucchini, fresh, unpeeled, ¼" diced
          • 1 qt *Eggplant, fresh, unpeeled, ½" cubed
          • ½ cup Parmesan cheese, grated

          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.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

          Nutrition

          Serving: 0¼ cup (No. 16 scoop) | Calories: 17 | Total Carbohydrate: 3g | Protein: 1g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 165mg | Dietary Fiber: 1g | Total Sugars: 1g | Calcium: 26mg | Iron: 0mg