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Starchy vegetables-Other vegetables
2 lbs. 4 ounces yellow potatoes, 1/4 inch slices
1/4 cup olive oil
12 ounces onions, 1/4 inch slices
1 lb. 8 ounces zucchini, 1/2 round cuts
2 Tablespoons garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt
3 cups tomato puree, no salt added
1/4 cup 2 tablespoons basil, chopped
1 Tablespoon spearmint, chopped
4 lbs. 8 ounces yellow potatoes 1/4 inch slice
1/2 cup olive oil
1 lb. 8 ounces onion, 1/4 inch slice
3 lbs. zucchini, 1/2 rounds
1/4 cup garlic, minced
1 teaspoon red pepper flakes
2 teaspoons salt
6 cups tomato puree, no salt added
3/4 cup basil, chopped
2 Tablespoons spearmint, chopped
In a large rondo, heat oil over medium-low heat and add onions.
Spread the potatoes over the onions, cover and cook for 5 minutes.
Add zucchini, garlic, red pepper flakes and salt. Stir until combined.
Cook, uncovered, about 5 minutes, stirring occasionally.
Stir in the tomato puree, cover and cook 8 to 10 minutes, or until the potatoes and zucchini are tender.
Stir in the basil and mint. Transfer to a full-size 2-inch steamtable pan.
Use 1 pan for 24 servings; use 2 pans for 48 servings. Hold hot at or above 140°F until service.
1/2 cup = 1/4 cup starchy vegetable, 1/8 cup other vegetable
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