Cooking Methods Quick & Easy Quick Side Dish Quick Vegetable Sides Quick Vegetable Sauté 2.0 (1) 1 Review Add a little shallot and dried dill or tarragon to any mixture of frozen vegetables and have a delicious side dish on the table fast. If you'd like to make this recipe with fresh vegetables, cut them into bite-size pieces and add a tablespoon or two of water to the skillet when you add the vegetables; adjust the cooking time as needed. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on February 18, 2025 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 15 mins Total Time: 15 mins Servings: 4 Yield: 4 servings, about 3/ cup each Nutrition Profile: Diabetes-Friendly Dairy-Free Low-Sodium High-Fiber Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Jump to recipe This Quick Vegetable Sauté is perfect for busy weeknights. Frozen at their peak of ripeness, these antioxidant-rich vegetables end up perfectly seasoned with sweet shallot and fresh grassy herbs. Keep reading for expert tips, including which vegetables go well together. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! The cooking time may vary based on the size of the vegetables you choose. If you use frozen veggies, try to find ones that are similar in size. If you use fresh vegetables, try to cut them consistently. Be careful not to overcook them.To avoid soggy, mushy vegetables, don't put too many in the skillet at once. This will cause them to steam instead of sear. For best results, cook in batches or use multiple skillets if needed.We recommend using shallots because they are milder than regular onions. However, if you prefer onions—cipollini, red onions and scallions are also great choices. They will sweeten up during cooking and add another level of flavor to your dish. Nutrition Notes Frozen vegetables are not only convenient, but nutritious too. They tend to be picked at their peak of freshness, and freezing them right after they're picked helps maintain their nutrients. Vegetables, in general, pack antioxidants, which help reduce inflammation and disease risk. They're also abundant in essential vitamins and minerals, and offer some level of gut-friendly fiber. Eating a variety of vegetables helps ensure you're getting a range of nutrients necessary for good health. Shallots are a member of the same family as onions, but tend to be sweeter and more mellow-tasting than onions. Regularly including shallots in your meals may help support heart health and reduce cancer risk. Herbs like dill and tarragon also add antioxidants to this dish—albeit a tiny amount, since there's not a lot of them in this sauté. But when you regularly include herbs and spices in your meals, their health benefits will add up over time. For example, there is evidence that dill may help lower cholesterol and blood sugar. Cook Mode (Keep screen awake) Ingredients 1 tablespoon extra-virgin olive oil 1 small shallot, minced 4 cups mixed frozen vegetables, such as corn, carrots and green beans ½ teaspoon dried dill or tarragon ¼ teaspoon salt ¼ teaspoon freshly ground pepper Directions Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Stir in frozen vegetables. Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Stir in dill or tarragon, salt and pepper. Frequently Asked Questions Which vegetables pair well together? Make this recipe using your favorite frozen or fresh vegetables, or mix and match for a colorful combination. Red, orange and yellow bell peppers will enhance any mix. They are delicious when sautéed with green beans, broccoli or cauliflower. Purple or golden beets look lovely paired with orange carrots. Mushrooms complement a wide variety of vegetables, from bok choy to asparagus to broccolini. Finally, there are parsnips, celery root and potatoes. If you enjoy onions or garlic, you can add a small amount to the skillet along with the shallot for extra flavor. Can I make this recipe in the air fryer? Absolutely, but check your air fryer manual beforehand. You might find that using a skillet is a better option. Overcrowding the air fryer with ingredients doesn't yield the best results, and this recipe calls for 4 cups of veggies. How should I store leftovers? Any leftover sautéed vegetables should be stored in an airtight container in the refrigerator. Depending on the vegetables you choose, they should be good for 3 to 4 days. What should I serve with Quick Vegetable Sauté? A vegetable sauté is a versatile dish that can serve as a perfect side for meat or fish. It also stands alone as a meal when served over white or brown rice, quinoa or any other favorite grain. EatingWell Magazine, June 2010 Save Rate Print Nutrition Facts (per serving) 107 Calories 4g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 3/4 cup Calories 107 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 4g 13% Total Sugars 4g Protein 3g 5% Total Fat 4g 5% Saturated Fat 1g 3% Vitamin A 6424IU 128% Vitamin C 10mg 11% Folate 28mcg 7% Sodium 178mg 8% Calcium 39mg 3% Iron 1mg 5% Magnesium 24mg 6% Potassium 294mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines