extra virgin olive-oil
mixed frozen vegetables, such as corn, carrots and green beans
dried dill, or tarragon
freshly ground pepper
- Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Stir in frozen vegetables.
- Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes.
- Stir in dill (or tarragon), salt and pepper.
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