Quick Vegetable Saute
This Recipe Is:
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.
Ingredients
-
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
Instructions
- 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.
Reviewed July 16, 2012
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to
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Nutritional Information
Makes: 4 servings
- Calories107
- Fat4 g
- Saturated fat1 g
- Cholesterol0 mg
- Carbohydrates17 g
- Dietary fiber3 g
- Protein3 g
- Sodium178 mg
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