Italian Mixed Vegetables Recipe

Italian Mixed Vegetables Recipe photo by Taste of Home

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These eye-appealing vegetables are the ideal accompaniment to any main course. Bottled salad dressing and herbs dress up frozen vegetables, making this a great stovetop side dish for hurried weeknights.—Dawn Harvey, Danville, Pennsylvania

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Italian Mixed Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 package (24 ounces) frozen California-blend vegetables
1/4 cup water
1/4 cup reduced-fat Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried oregano

Directions

Bring vegetables and water to a boil in a large nonstick skillet. Cover and cook for 10-12 minutes or until vegetables are crisp-tender. Uncover; cook and stir until liquid is reduced.
Add the salad dressing, salt, basil and oregano. Cook and stir until heated through. Yield: 6 servings.

Nutritional Analysis: 3/4 cup equals 51 calories, 1 g fat (trace saturated fat), trace cholesterol, 214 mg sodium, 6 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable.

Originally published as Italian Mixed Vegetables in Light & Tasty October/November 2003, p11