Quick Vegetable Saute
Any mixture of frozen vegetables from the non-starchy veggie list can be used. You can make this recipe with fresh vegetables instead of frozen, just cut them into bite-sized pieces and add a tablespoon or two of water to skillet when you add the vegetables; adjust the cooking time as needed.
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 tbsp. extra virgin olive oil (or canola oil)
- 1 small shallot minced
- 4 cups mixed frozen vegetables (such as cauliflower, broccoli, and green beans)
- 1 tsp. dried dill or tarragon
- 1/4 tsp. salt or salt subtitute
- 1/4 tsp. freshly ground pepper
Ingredients
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Instructions
- 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. Divide evenly between 4 small plates.
- Serving size about 3/4 cup.
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