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Quick Vegetable Sauté

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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-size pieces and add a tablespoon or two of water to the skillet when you add the vegetables; adjust the cooking time as needed.
RECIPE 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
Quick Vegetable Sauté Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup each
Calories: 107
Fat, Saturated: 1g
Fiber: 3g
Carbohydrates, Total: 17g
Sodium: 178mg
% Cal. from Fat: 34%
Fat. Total: 4g
Protein: 3g
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