Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small shallot, minced
• 4 cups mixed frozen vegetables, such as corn, carrots and green beans
• 1/2 teaspoon dried dill or tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

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Instructions

1. 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.