Vegetables are booming this year. In fact, 41% of consumers say they are eating more vegetables now than a year ago, according to Technomic. This same study also revealed that 43% of consumers strongly agree that vegetarian meals are typically healthier than non-vegetarian options.
Even diners who do eat meat are incorporating more vegetables into their diet, with 59% of consumers eating meatless meals at least once a week, according to that same report. If your convenience store foodservice program revolves around meat-only offerings, it’s time to diversify with fresh new flavors.
Flip the script on c-store foodservice programs with these five recipes that put veggies at the center of the plate across your menu no matter the time of day.
Roasted Eggplant with Parmesan
To prepare: Cut eggplant to 1/4–1/2-inch thick disks. Sprinkle both sides with salt and allow it to sit for 1/2 hour. Place eggplant on paper towels and pat dry. Brush both sides of eggplant with olive oil, an Italian herb blend and garlic powder. Sprinkle tops with grated parmesan cheese and roast on a grill pan or baker pan.
Uses: salad topper, sandwich add-on, wrap filling
To prepare: Peel and cut butternut squash into 1 1/2 by 1 ½-inch chunks. Toss with cinnamon, nutmeg and olive oil. Place evenly on sprayed baker pan or grill pan.
Uses: grain bowl add-on, salad topper, breakfast burrito filling
To prepare: Toss mushrooms in olive oil, salt and pepper. Place evenly on baking sheet. Slice butter and evenly distribute over mushrooms. Place in oven.
Uses: omelet add-on, sandwich add-on, taco filling
Steamed Corn on the Cob
To prepare: Shuck corn and clean off all silk. Add 2 cups of water to pan. Place corn onto a steam tray in pan filled with water. Add salt to water. Cover pan tightly with foil. Place in oven.
Uses: salad topping, taco add-on, nacho topping
To prepare: Slice fresh pineapple into ½-inch thick rings. Place on sprayed grill pan and grill.
Uses: flatbread topper, grain bowl add-on, taco add-on
Cook everything from meat, to veggies or starches, and even baked goods in an Ovention Oven. Their Precision Impingement® technology controls time, temperature and independent blow speeds to dramatically shave down cook times on every item you prepare.
This timesaving technology won over Brian Donaghue, Director of Foodservice for Weigel’s Stores. About the ovens, he says, “Things turn out perfectly! We can cook a pizza in three minutes… amazing time for a fresh, made-to-order pizza.” But don’t limit yourself to just pizza. The Matchbox® M360 oven lets you increase or decrease temperature by 25° Fahrenheit from one item to the next. The ventless oven locks heat inside, which reduces your energy cost by a third. Accommodate customers, whether vegetarians or omnivores, with fresh-prepared and customizable options prepared in an Ovention Oven.
Explore all your options, including recipes and much more at oventionovens.com.
This post is sponsored by Ovention