Grilled Vegetables by the Pound

Menu Planning Guidelines:

Plan 4 ounces per person

- 2 to 4 ounces per person per item when two or more proteins are offered: (on average 3 servings per LB)

Consider our sample pan sizes for reference:
 

2 LBS Half Pan | (eight - 4oz servings/six - 5oz servings)

3 LBS Half Pan | (twelve - 4oz servings/ten - 5oz servings)

4 LBS Half Pan | (sixteen - 4oz servings/thirteen - 5oz servings)

5 LBS Half Pan | (twenty - 4oz servings/sixteen - 5oz servings)

6 LBS Half Pan | (twenty-four - 4oz servings/nineteen - 5oz servings)

8 LBS Full Pan | (thirty-two - 4oz servings/twenty-six - 5oz servings)

10 LBS Full Pan | (forty - 4oz servings/thirty-two - 5oz servings)

Preheat the Oven: Preheat your oven to 350°F (175°C).

Preparation: Remove the pan of Grilled Vegetables from the refrigerator and allow it to come to room temperature for about 15-20 minutes. This helps ensure even heating.

**Pro Tip: For best results place a pan of hot water in the oven when reheating. The steam will keep your food moist and speed up the process.**

Reheating Time: Larger pans may require slightly longer heating times and it is a good idea to gently stir the pan a couple of times. Adjust the reheating time based on the amount of food:

•  For small portions (1-2 LBS): Heat for 20-25 minutes.
   
•  For medium portions (3-5 LBS): Heat for 30-35 minutes.
   
•  For large portions (6-10 LBS: Heat for 40-45 minutes.

Remove from heat around 140°F(60°C) and let it sit for a minute before serving.