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Quick Vegetable Saute

Quick Vegetable Saute
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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.

Prep: 15 minutes | Total Time: 15 minutes
  • 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
  • 1/4 teaspoon
    freshly ground pepper
  1. Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Stir in frozen vegetables. 
  2. Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. 
  3. Stir in dill (or tarragon), salt and pepper.
Nutritional Information
Serving Size: 3/4 cup

Makes: 4 servings
  • Calories107
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates17 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium178 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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