Short Cuts Grill-Ready Vegetables

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5 reasons to eat Short Cuts veggies

  1. Ready to grill or cook – all you do is add seasoning and cook.
  2. Time-saver – no cutting, peeling, washing.
  3. Convenient way to eat more fresh veggies.
  4. Leftovers usable in pasta salad, wraps or quesadillas.
  5. Less food waste.

Short Cut VeggiesShort Cuts Veggie Dinners

Premium Veggie Mix + Hy-Vee Italian salad dressing, grill.

  • Serve with feta cheese crumbles + black olives + cooked pasta + Italian salad dressing.

Asparagus & Squash Mix + olive oil + McCormick lemon & herb Perfect Pinch seasoning, grill.

  • Serve with hummus + fresh mozzarella cheese + Flat Out wrap.

Pepper Strips & Onion + Gourmet Garden Mexican blend paste, grill.

  • Serve with cooked steak, shrimp or chicken + cheese + salsa + tortilla.

Short Cuts Veggie Cooking Instructions:

Grill at 450 degrees:

  • Remove plastic wrap, season as desired, put foil pan directly on grill grates or put veggies in grill pan sprayed with cooking spray.
  • Cook for approximately 20 minutes, stirring every 5 minutes, or until vegetables are tender.

Oven at 425 degrees:

  • Remove plastic wrap, season as desired, put the foil pan directly on the oven grates or spread veggies on a baking sheet sprayed with cooking spray.
  • Cook for approximately 20-30 minutes, stirring every 5 minutes, until vegetables are tender and golden on edge.

This information is not intended as medical advice. Please consult a medical professional for individual advice.

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As the warm, summer months come to an end, families are preparing their children to head back to school for another year of learning and achievement. Start your child’s day off right by providing a nutritious breakfast to fuel his/her success.

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