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Quick Vegetable Saute

Breana Lai, M.P.H., R.D.

"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."
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15 m servings 139 cals
Original recipe yields 4 servings

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  • Ready In

  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.


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

Nutrition Facts

Per Serving: 139 calories; 4.2 g fat; 22.9 g carbohydrates; 5.6 g protein; 0 mg cholesterol; 223 mg sodium. Full nutrition

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Quick and easy way to change up the frozen veggies.