Quick Vegetable Sauté

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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.

Nutritionist Tested & Approved
Ingredients
  • 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 salt

  • 1/4 teaspoon freshly ground pepper

Directions
  1. 4 servings, about 3/4 cup each

  2. 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.


Nutritional Facts

Servings
4
Per serving
Calories
107
Carbohydrates
17g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
3g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
294mg
Sodium
178mg
Added Sugars
0g
Exchanges
2 vegetable
2 fat
Carbohydrate Servings
1
Vitamin A (128% daily value)
Vitamin C (16% dv).

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