Venetian Vegetables with Artichokes
Grande Classic® Key West Blend
Ingredients
| 21 lbs. | FLAV-R-PAC® Grande Classic® Key West Vegetable |
| 4 cups | Balsamic vinaigrette |
| 5 ½ cups | Marinated artichoke hearts |
| 5 ⅓ cups | Ripe olives, drained |
| 4 Tbs. | Salt |
| 4 lbs. | Tomatoes |
Directions
- Add 1 gallon of water to each of 3 large stockpots and divide the FLAV-R-PAC Grande Classics Key West Blend Vegetables among the pots. Cover and bring to a boil. Remove lid, stir to separate vegetables and drain. OR Steam vegetables in a pressureless steamer (2 1/4 bags per slotted, full steam table pan) for 4 minutes. Divide cooked vegetables into 3 hotel pans or large containers.
- Transfer vegetables to a large skillet or pot. Add vinaigrette, artichoke hearts, olives and salt. Mix gently and heat until hot. FOR INDIVIDUAL SERVICE: Plate 4 ounces of dressed vegetables and garnish with tomatoes. FOR VOLUME FEEDING: Fill hotel pans with warm dressed vegetables top with slices of tomatoes.