Quick Vegetable Saute

  • Active Time 15m
  • Total Time 15m

4 servings, about 3/4 cup each

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-sized 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 the oil in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, about 1 minute. Stir in the frozen vegetables. Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Stir in the dill (or tarragon), salt and pepper.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10279

nutrition information per serving

107 calories; 4g total fat; 1g total saturated fat; 0mg cholesterol; 178mg sodium; 17g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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