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.

HealthyBites Newsletter

Balanced Diet

In 2010 the USDA introduced MyPlate as the new guideline for proper nutrition and a balanced diet which should contain proteins, carbohydrates and fats. Each of these macronutrients provides us with energy along with a host of other nutrients.

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