Chef Chavez: Grilled Vegetables


2 Carrots (peeled & diced 3/4")
2 Zucchini (Diced 3/4")
2 Yellow Squash (Diced 3/4")
1 Red Bell Peppers (Diced 3/4")
1 Green Bell Peppers (Diced 3/4")


1. Accurately weigh and prepare vegetables.

2. Place into a large mixing bowl - mix together well.

3. Transfer to a proper storage container.

4. Cover, label, date, initial and store at the proper place in the reach-in.

To order sauté 5 oz. of vegetables with canola oil seasoned with kosher salt and oregano leaves to taste until almost tender and piping hot!