Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place each vegetable in separate perforated hotel pans.
Cook in a combi oven with the "Steam Vegetable Function" - 100% Steam, 211°F, 6 minutes. Verify temperature with a thermometer.
Remove from the oven. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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