Quick Vegetable Sauté from EatingWell

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

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.