Recipe

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• 1 (20 oz) package california-blend frozen vegetables
• 1/4 cup water
• 1/4 cup reduced-fat italian salad dressing
• 1/4 tsp salt
• 1/4 tsp basil
• 1/8 tsp oregano

• 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.