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Italian Mixed Vegetables

 Italian Mixed Vegetables
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Add the salad dressing, salt, basil and oregano. Cook and stir until
  • heated through. Yield: 6 servings.
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.