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Quick Vegetable Sauté

May/June 2010

Your rating: None Average: 3.8 (33 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:

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

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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