Quick Vegetable Sauté
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.
- 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
- 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.
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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- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less
- May/June 2010