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Quick Vegetable Sauté

:  May/June 2010

Your rating: None Average: 3.8 (19 votes)

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.


Quick Vegetable Sauté Recipe

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | Low sodium | Gluten free |

View Our Nutrition Guidelines »

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

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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; 0 g added sugars; 3 g protein; 3 g fiber; 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


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Recipe Categories

Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Budget
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Saute
Publication
May/June 2010
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