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Celebrate the last garden harvest with this satisfying side dish. Simply cook carrots, squash and zucchini in oil that's been spiced up with ranch dressing mix. You'll be able to dish out hot and hearty helpings in minutes!
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 93 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 581 mg sodium, 14 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Skillet Ranch Vegetables in Taste of Home Meals in Minutes Calendar Annual 1997, p9
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Reviewed on Apr. 01, 2012 by dverzic
Very simple and tasty. I didn't go by the cooking times in the recipe. I just cooked them to my liking which took longer than stated in recipe. I also took the other reviewers advice and sautéed the veggies first and then added the salad dressing toward the end. Came out really good!
Reviewed on Jul. 15, 2010 by angelasandoval
The final result of this was tasty but I had trouble with the directions. When I combined the oil with the dressing mix it created a paste, which didn't really work as an oil to cook the veggies in. Next time I will saute the veggies in the oil and add the seasoning the last few minutes of cooking.
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