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Italian Mixed Vegetables

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“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:
25mins
SERVES:
6
UNITS:
US

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.

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