Quick Vegetable Sauté
This side dish, from EatingWell magazine, is simple to prepare with any mix of frozen vegetables you choose.
- 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.
Makes 4 servings with 107 calories, 4 g fat, 17 g carbohydrates, 3 g fiber, and 178 mg sodium