Stock up on Short Cut Vegetables

Hectic week? Grilling out tonight? Unsure of what to make for dinner? Weâ??ve got you covered. Dietitian, Debbie Guild, shows how to choose a short cut vegetable assortment that meets all your cooking and grilling needs. WATCH VIDEO ABOVE to learn more.

Itâ??s as easy as 1, 2, 3!

Preparing Short Cut vegetables can be done following these three simple steps:

  • Step 1: Coat, season and grill/bake

  • Step 2: Add a grain or protein

  • Step 3: Garnish with toppings and enjoy!

Calling All Veggie Lovers

Since Short Cut veggies come pre-cut (this means less waste to worry about!) and are easy to prepare, they are perfect for increasing your daily vegetable consumption. MyPlate recommends that half your plate be composed of both fruits and vegetables, as they provide key nutrients such as vitamins and minerals, fiber and antioxidants. (Dietitianâ??s Name) will give you some delicious, nutrient-rich recipes that incorporate fresh vegetables.

Grill Once, Eat Twice

Not only can Short Cut vegetables be eaten immediately following grilling or cooking, but leftover veggies can also be used to create other meals throughout the week.

Short Cut 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 Cut Veggie Cooking Instructionsã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??

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. ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã?? ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??ã??

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.

Cook once, eat twice! Use leftover grilled vegetables in tomorrow nightâ??s dinner:

  • Stuff inside a quesadilla, taco or burrito

  • Serve over a baby spinach or kale salad

  • Make a grilled cheese sandwich filled with grilled veggies

  • Use as a topping for pizza

  • Re-heat and serve over whole grains (like quinoa or brown rice) with a sprinkle of low-fat cheese

  • Add to scrambled eggs or a baked egg casserole