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Italian Vegetable Medley USDA Recipe for Family Child Care

Italian seasoning, which typically includes rosemary, oregano, thyme, and marjoram, adds extra flavor to this easy veggie recipe.
CACFP CREDITING INFORMATION
¼ cup provides ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
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
6 Servings
Calories: 17

Ingredients

  • - - Nonstick cooking spray
  • ¾ cup Tomatoes with juice, canned, diced
  • ½ cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Green beans, fresh, cut, ½" pieces
  • ⅓ cup Okra, frozen, cut
  • ¼ cup Green bell pepper, fresh, ¼" diced
  • 2 teaspoons Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ½ teaspoon Italian seasoning, dried
  • ¼ teaspoon Salt, table
  • ¼ cup Zucchini, fresh, unpeeled, ¼" diced
  • ½ cup Eggplant, fresh, unpeeled, ½" cubed
  • 1 tablespoon Parmesan cheese, grated

-

  • - - Nonstick cooking spray
  • ¾ cup Tomatoes with juice, canned, diced
  • ½ cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Green beans, fresh, cut, ½" pieces
  • ⅓ cup Okra, frozen, cut
  • ¼ cup Green bell pepper, fresh, ¼" diced
  • 2 teaspoons Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ½ teaspoon Italian seasoning, dried
  • ¼ teaspoon Salt, table
  • ¼ cup Zucchini, fresh, unpeeled, ¼" diced
  • ½ cup Eggplant, fresh, unpeeled, ½" cubed
  • 1 tablespoon Parmesan cheese, grated

Instructions

  • Preheat oven to 400 °F.
  • Lightly coat a medium baking pan (8" x 8") with nonstick cooking spray.
  • In a medium 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 15 minutes.
  • Remove from the oven, and stir in zucchini and eggplant.
  • Continue baking uncovered for 20 minutes or until vegetables are tender. Stir occasionally. Heat to 145 °F for at least 15 seconds.
  • Sprinkle top with Parmesan cheese.
  • Serve ¼ cup.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition

Serving: 0¼ cup | 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