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Quick Vegetable Sauté

http://www.eatingwell.com/recipes/quick_vegetable_saute.html

From EatingWell:  May/June 2010

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.

4 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Preparation

  1. 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.

Nutrition

Per serving : 107 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 3 g Protein; 3 g Fiber; 178 mg Sodium; 294 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat