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Quick Vegetable Saute

Quick Vegetable Saute

Breana Lai

"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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Ingredients

15 m servings 139 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

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

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Quick and easy way to change up the frozen veggies.

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