Veggies on Fire

  • Author: San Diego Unified School District


A tasty, nutrient filled veggie dish full of color and flavor.



  • 5lb diced mushrooms, frozen
  • ½ #10 can canned whole kernel corn, drained
  • 1lb red pepper, sliced
  • 2 1/2lb italian squash
  • 1 1/2lb 1” broccoli buds, fresh
  • 7/8lb cauliflower florets 
  • 1lb shredded carrots, raw
  • ⅛ cup olive oil
  • ⅜ cup teriyaki sauce
  • 2 tsp BBQ spice blend seasoning

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