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Italian Mixed Vegetables Recipe
Italian Mixed Vegetables Recipe photo by Taste of Home

Italian Mixed Vegetables Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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 evaporated.
  2. Add the salad dressing, salt, basil and oregano. Cook and stir until heated through. Yield: 6 servings.
Originally published as Italian Mixed Vegetables in Light & Tasty October/November 2003, p11

Nutritional Facts

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.

Reviews for Italian Mixed Vegetables

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 15, 2013

Excellent. Easy. Quick. The best of everything.

MY REVIEW
Reviewed Jan. 13, 2012

Used fresh basil and it came out pretty good.

MY REVIEW
Reviewed Mar. 14, 2010

This was great and so easy. I used a fat free Italian Dressing I will be making this often.

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