Italian Mixed Vegetables Recipes
ITALIAN MIXED VEGETABLES
This was in the Oct/Nov 2003 edition of Light and Tasty magazine. It is a quick and easy way to prepare frozen mixed vegetables with much less calories than using olive oil. Fresh vegetables may also be used. I have also used fat free Italian salad dressing with no problem to reduce fat and calories even more.
Provided by ColCadsMom
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, bring vegetables and water to a boil.
- Cover and cook for 10-12 minutes or until vegetables are crisp-tender.
- Uncover; cook and stir until liquid is almost absorbed.
- Add the salad dressing, salt, basil and oregano.
- Cook and stir until heated through.
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
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- 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 : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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