Pan Seared Veggies
Grilling
Flat Top Only
Embedded Files
Employees must wash hands and put gloves on prior to working with any ready to eat foods.
Revised 7/23/2025. Print 4 per page Scale 130
Set up
Grill should be clean and preheated to 400°F prior to cooking.
Gather clean metal spatula and pans for removing pan seared veggies once finished.
Add Oil
Add 1/2 to 1 Tablespoon of oil, just enough to coat the cooking area for the pan seared veggies.
Measure out Pan Seared Veggies
Using a 4 cup measuring cup.
Lightly pack the measuring cup with pan seared veggies.
Add Pan Seared Veggies
Add the pan seared veggies to the grill in 4 cup increments.
Add Salt & Pepper
Add 1 tsp of salt and pepper blend per 4 cups of pan seared veggies.
Toss with Metal Spatula
Toss the pan seared veggies with a metal spatula to coat them with oil and seasoning.
Allow the veggies to caramelize.
Toss the pan seared veggies with the metal spatula every minute or so to promote even cooking and eliminate the possibility of burning them.
Place in Front Line
Place the cooked pan seared veggies in a 4" deep 1/3 or 1/6 pan, with a metal spoon, in hot table for serving.
(max serve time is 2 hours)
Clean the Grill
Once the pan seared vegies have been removed from the grill make sure to properly clean the grill.
Click for Grill Cleaning Ops
Page updated
Report abuse