Adequate vegetable intake during adolescence is important for growth, development, and long-term health(1). However, only 2% of Australian secondary school-age students meet vegetable intake recommendations(2). This case study aimed to assess the availability and sales of healthy, unhealthy, and vegetable-containing foods in a secondary school canteen and explore perceived barriers and facilitators to increasing vegetable-containing item provision and purchasing. Data were collected from a large co-educational non-government school in metropolitan Melbourne (Index of Community Socio-Educational Advantage = 1069; 1200 students) in August 2026. Canteen menus and sales data were recorded over 10 consecutive school days. Food items were classified as healthy or unhealthy (discretionary)(3,4), and as containing or not containing vegetables. Discretionary vegetable-containing foods such as chips and potato cakes were not classified as containing vegetables. Barriers and facilitators to vegetable provision were explored through an audio-recorded semi-structured interview with the canteen manager (n = 1), and to purchasing vegetable-based items through a student focus group (n = 7; Years 8-11). Detailed notes were taken during the focus group. Qualitative data were analysed using reflexive thematic analysis(5). On average, 31 (SD = 4) food items, 10 (SD = 1) drinks, and 6 (SD = 1) ice cream/confectionery items were available daily. Of food items available, 20% were classified as healthy (e.g. sandwiches, fruit cups). Although 30% of food items available daily contained vegetables, 45% of these were classified as unhealthy (e.g. savoury croissant with tomato). Only 17% of food items available daily were both healthy and vegetable-containing. On average, 288 (SD = 49) food items were purchased daily, of which 92% (mean = 264, SD = 44) were unhealthy. Overall, 19% (mean = 56, SD = 14) of items purchased daily contained vegetables, and 37% (mean = 21, SD = 10) of these were classified as healthy, equivalent to 7% of total items purchased daily. The highest-selling items per day of availability were hash browns (mean = 28, SD = 4), potato cakes (mean = 24, SD = 13), and churros (mean = 22, SD = 6); all were classified as unhealthy and not containing vegetables. Key barriers to increasing vegetable provision were catering to diverse student preferences and maintaining canteen profitability. However, access to a regular or discounted supply of vegetables may facilitate increasing provision. Students perceived vegetable-containing foods as expensive, less appealing than other foods, poor value, and not filling. They identified better value, ingredient and nutrition information, and messaging about brain and body benefits as facilitators to increasing vegetable purchases. These results highlight the need for secondary school canteens to increase provision of low-cost, appealing vegetable items and reduce the availability of unhealthy foods. Including nutrition information and benefits of vegetable-containing items may also increase student purchasing.