Quick Vegetable Saute

4 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  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 information

  • Serving size: about 3/4 cup
  • Per serving: 107 calories; 4 g fat(1 g sat); 3 g fiber; 17 g carbohydrates; 3 g protein; 28 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 6424 IU vitamin A; 10 mg vitamin C; 39 mg calcium; 1 mg iron; 178 mg sodium; 294 mg potassium
  • Nutrition Bonus: Vitamin A (128% daily value), Vitamin C (16% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2 fat

Reviews 4

November 18, 2015
profile image
By: EatingWell User
I am not a fan of frozen vegetables but I thought I would try this recipe. I used green giant California mix frozen vegetables. I used dill not tarragon. But I found you do have to cook it a couple minutes longer then the recipe recommends. I also kept testing for doneness by tasting the carrots (I hate frozen carrots). When the veggies were done and plated I drizzled some olive oil over the veggies. Awesome!! I give this recipe 5 stars. Pros: Simple and easy Cons: NULL
August 21, 2013
profile image
By: EatingWell User
Tastey! I made this with tarragon and it was fantastic. There's no reason to eat plain veggies ever again. The mix of shallot and tarragon was perfect, just make sure to Pros: quick, simple, few ingredients Cons: easy to overdo the tarragon
April 08, 2012
profile image
By: EatingWell User
ok this vegetable saute was easy to make and cook, but no one ate it.some of the vegetables didn't go well together.overall, i give this recipe a half star. Pros: easy to make Cons: no one ate it
April 08, 2012
profile image
By: EatingWell User
ok this vegetable saute was easy to make and quick to cook,but no one ate it and the taste was ok.some of the vegetables didn't go well together. Overall,i chould give this recipe a half star. Pros: easy to make,vegetables Cons: no one ate it