Quick Vegetable Sauté

Quick Vegetable Sauté

Makes: 4 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 15 minutes

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.

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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 Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 107
  • % Daily values *
  • 6% Total Fat 4g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 3g
  • 0% Cholesterol 0mg
  • 8% Potassium 294mg
  • 7% Sodium 178mg
  • 6% Total Carbohydrate 17g
    • 12% Dietary Fiber 3g
    • Sugars 4g
  • 6% Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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