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

Italian Mixed Vegetables Recipe

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


  • 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: 51 calories, 1g fat (trace saturated fat), trace cholesterol, 214mg sodium, 6g carbohydrate (0g sugars, 3g fiber), 3g protein Diabetic Exchanges:1 vegetable


  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

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Reviewed Sep. 15, 2013

"Excellent. Easy. Quick. The best of everything."

Reviewed Jan. 13, 2012

"Used fresh basil and it came out pretty good."

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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