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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
  • 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


  • 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.
Nutrition Facts
3/4 cup: 51 calories, 1g fat (0 saturated fat), 0 cholesterol, 214mg sodium, 6g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable.
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Average Rating:
  • pajamaangel
    Apr 10, 2020

    No comment left

  • bjsilve0
    Sep 15, 2013

    Excellent. Easy. Quick. The best of everything.

  • msladonna
    Jan 13, 2012

    Used fresh basil and it came out pretty good.

  • amyanne65
    Mar 14, 2010

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

  • Leigh
    Apr 11, 2006

    No comment left