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    Quick Vegetable Saute

    Add a little shallot and dried dill or tarragon to any mixture of frozen vegetables and have a delicious side dish on the table fast. If you’d like to make this recipe with fresh vegetables instead, cut them into bite-size pieces and add a tablespoon or two of water to the skillet when you add the vegetables; adjust the cooking time as needed.


    • 1 tablespoon extra virgin olive-oil
    • 1 small shallot, minced
    • 4 cups mixed frozen vegetables, such as corn, carrots and green beans
    • 1/2 teaspoon dried dill, or tarragon
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper


    Step 1
    Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Stir in frozen vegetables. 
    Step 2
    Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. 
    Step 3
    Stir in dill (or tarragon), salt and pepper.

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