Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

  • 1 (20 ounce) package california-blend frozen vegetables
  • 14 cup water
  • 14 cup reduced-fat Italian salad dressing
  • 14 teaspoon salt
  • 14 teaspoon basil
  • 18 teaspoon oregano

Directions

  1. In a large nonstick skillet, bring vegetables and water to a boil.
  2. Cover and cook for 10-12 minutes or until vegetables are crisp-tender.
  3. Uncover; cook and stir until liquid is almost absorbed.
  4. Add the salad dressing, salt, basil and oregano.
  5. Cook and stir until heated through.
Most Helpful

was ok.. i am not a huge italian dressing van... but it was ok... also i couldnt find my basil so i used italian seasoning instead..

alie.balan June 14, 2009

Very good recipe. Quick and easy- will make again. Thanks!

Munchkin Mama November 26, 2008

I gave these recipe 3 stars. I made this recipe for Cameraless Chef 2008. My future hubby and I really liked these veggies. My 6 yrs old niece did not but she's not a big veggie girl. I made a few minor changes to the recipe as I could find 16oz veggies and I used zesty italian dressing. I followed the rest of the recipe to a T. Overall we will have these veggies again. Thanks so much for posting a good recipe christine (internetnut)

internetnut June 07, 2008