Quick Vegetable Saute

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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.

By
Carolyn Malcoun
Carolyn Malcoun
Carolyn Malcoun

As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.

EatingWell's Editorial Guidelines
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Sylvia Geiger, M.S., RD
Reviewed by Dietitian Sylvia Geiger, M.S., RD

As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves.

EatingWell's Editorial Guidelines
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Cook Time:
15 mins
Total Time:
15 mins
Servings:
4
Yield:
4 servings, about 3/ cup each
Nutrition Profile:
Diabetes-Friendly Dairy-Free Low-Sodium Low Added Sugar High-Fiber Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie
Jump to Nutrition Facts

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 small shallot, minced

  • 4 cups mixed frozen vegetables, such as corn, carrots and green beans

  • ½ teaspoon dried dill or tarragon

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

Directions

  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.

Originally appeared: EatingWell Magazine, May/June 2010

Nutrition Facts (per serving)

107 Calories
4g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 3/4 cup
Calories 107
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 3g 5%
Total Fat 4g 5%
Saturated Fat 1g 3%
Vitamin A 6424IU 128%
Vitamin C 10mg 11%
Folate 28mcg 7%
Sodium 178mg 8%
Calcium 39mg 3%
Iron 1mg 5%
Magnesium 24mg 6%
Potassium 294mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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