If you were tasked with creating a microwavable sauced vegetable offering, how would YOU make it? More specifically, we’d like you to answer the question - how would you deliver sauce to frozen vegetables in a steam-able standup bag during the production and packaging process? Feel free to be creative in your answers, but focus on simplicity and feasibility.

Tips & Suggestions:

Avoid thawing the vegetables during packaging (hint: Pumping hot sauce onto frozen vegetables will indeed melt the vegetables). If thawing vegetables is a must for your solution, the vegetables can't be thawed for more than a few seconds and must be quickly refrozen.

The steam-able standup bag is a constant. Remember, the question we are asking is how you would deliver sauce to frozen vegetables in a steam-able standup bag, so that the final product can be microwaved with the sauce and veggies already mixed.