Veggies on Fire
- Yield: 75 servings 1x
Description
This dish is a tasty, nutrient-filled veggie dish full of color and flavor. Your students will love this mixture of mushrooms, corn, squash, red peppers, broccoli, cauliflower, and carrots, all mixed in a delicious, sweet sauce. A #RealSchoolFood recipe shared by San Diego Unified School District, CA.
Meal Components: Each 1/2 cup serving provides 1/8 cup vegetable (dark green), 1/4 cup vegetable (other)
Ingredients
- 5lb diced mushrooms, frozen
- 1 5/8 qt canned whole kernel corn, drained
- 1 lb red pepper, sliced
- 2 1/2 lb summer squash
- 1 1/2 lb 1” broccoli buds, fresh
- 7/8 lb cauliflower florets
- 1 lb shredded carrots, raw
- ⅛ cup olive oil
- ⅜ cup teriyaki sauce
- 2 tsp BBQ spice blend seasoning
Instructions
Download the recipe below for the full instructions.
Nutrition
- Serving Size: 1/2 cup
- Calories: 32
- Sugar: 3 g
- Sodium: 56 mg
- Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
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