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Skillet Ranch Vegetables

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!
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 envelope buttermilk ranch salad dressing mix
  • 2 medium carrots,thinly sliced
  • 2 medium yellow squash, sliced
  • 2 medium zucchini, sliced

Directions

  • In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish.
Nutrition Facts
3/4 cup: 93 calories, 4g fat (1g saturated fat), 0 cholesterol, 581mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 3g protein.

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Reviews

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Average Rating:
  • vstern
    Apr 22, 2016

    This was very good, and I will for sure make it again

  • dverzic
    Apr 1, 2012

    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!

  • angelasandoval
    Jul 15, 2010

    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.

  • htar
    Mar 9, 2010

    No comment left