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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (20 ounce) package  california-blend frozen vegetables
• 1⁄4 cup water
• 1⁄4 cup  reduced-fat Italian salad dressing
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon basil
• 1⁄8 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.