From the Pantry Butler kitchen
Herbed Vegetables
Serve this savory side dish with your favorite entree. This recipe can be made in minutes! USDA MyPlate Kitchen — Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family — Ohio State University Cooperative Extension — Cuyahoga County (public domain), via myplate.food
Ingredients
- 2 cups vegetables (any combination of fresh, frozen, or canned)
- 1/4 cup onion — chopped
- 1/2 teaspoon Italian herbs, basil, or rosemary — dried, crushed
- 1 tablespoon margarine or butter
Method
- Wash hands with soap and water.
- If using canned (low-sodium) vegetables, drain, saving 2 tablespoons liquid.
- Cook onion, herbs, and garlic in the margarine/ butter in a small saucepan until onion is tender.
- Stir in the vegetables and liquid or add water as needed.
- Cook and stir until heated through.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →