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|about 13 servings per container|
|Serving Size: 4 oz (113 g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||0 mg (0%)|
|Total Carbohydrate||7 g (2%)|
|Dietary Fiber||2 g (8%)|
|Potassium||150 mg (4%)|
Eggplant, zucchini, red and yellow red bell peppers and onions. While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Make foods like this part of your plan for heart healthful eating. Resealable bag for freshness. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors or preservatives.
Grilled Vegetables (Eggplant, Zucchini, Red Bell Peppers, Yellow Bell Peppers, Yellow Onion, Red Onion).
Keep frozen. How to Cook: Cooking times may vary depending on your equipment. Cook thoroughly to 165 degrees F. Oven: To Prepare 1/2 Package: Preheat oven to 400 degrees F with rack in center. 1. Place 1/2 package of vegetables on a greased large baking sheet in a single layer. (Drizzle with about 1 tablespoon olive oil, if desired). 2. Bake 15-18 minutes until thoroughly cooked. Season to taste. To Prepare Entire Package: Preheat oven to 400 degrees F with racks spaced apart. 1. Divide package of vegetables between 2 greased large baking sheets in a single layer. (Drizzle with about 1 tablespoon olive oil on each sheet, if desired). 2. Bake on separate racks 12 minutes. Rotate pans between racks; continue baking 8-10 minutes until thoroughly cooked. Season to taste. Stovetop: 1. Heat 1 tablespoon vegetable oil in large skillet on medium. Add 1/2 package or less of vegetables to skillet; stir and cover. 2. Cook 4 minutes. Remove cover; stir. Continue cooking 8-10 minutes, uncovered stirring occasionally until thoroughly cooked. Season to taste. Chef Tip: Add cooked chopped vegetables to your favorite sandwich or use as a pizza topping.
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