Tuesday, July 29, 2014

Back to Basics 28 - Herbed Veggies

This is a great vegetable side to make when you're in a hurry or too lazy to cook. All you need to have on hand is some frozen vegetables and herbs, ANY herbs!


-1 tablespoon of butter (omit if you are vegan)
-1 tablespoon of olive oil
-Onions or shallots, to taste. This is really a no-hassle recipe so you can use onion or shallot, or both and as much as you want. Mince them.
-2 big garlic cloves, or 4 small minced.
-4 cups of mixed vegetables. I use organic frozen corn, carrots and peas. No need to thaw.
-Any herbs you like, you can even mix up fresh and dried. I used fresh parsley and dill, and dried thyme. Chop them up as big as you want.
-Salt and pepper to taste


-Heat as skillet over medium-high heat. Add your butter and olive oil. Let the butter melt and foam.

-Add the onion/shallot and garlic to the pan. If you are using dried herbs, add them now and mix them a little in the hot oil and butter. Adding dried herbs now will allow them to bloom and come alive. They've been sitting in a jar for months so they need a little waking up! Season with a little bit of salt and freshly cracked black pepper. Cook until softened and a little golden, about 3-5 minutes.

-Add the vegetables to the pan and cook until warm throughout. Add more salt and pepper to taste.

-Once the veggies are hot, add your chopped up fresh herbs and you're done!

Serving Size: 4 servings, about 1 cup each.
Nutritional Info: 150 calories each serving.

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