By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
54 cal · 20 min
Herbed Vegetables
Recipe GLPRee839a861ff4a5
A simple and versatile side dish featuring fresh, frozen, or canned vegetables sautéed with aromatic onions and fragrant dried herbs. The vegetables are gently warmed in butter, creating a light and flavorful accompaniment to any main course.
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Ingredients
2 cups mixed vegetables (fresh, frozen, or canned)
1/4 cup onion, chopped
1/2 teaspoon dried Italian herbs or basil, crushed
1 tablespoon butter or margarine
2 tablespoons reserved vegetable liquid or water, as needed
Directions
Wash your hands thoroughly with soap and warm water before beginning.
If using canned vegetables, drain them in a colander and reserve 2 tablespoons of the liquid. If using fresh or frozen vegetables, have them ready to use.
Melt the butter in a small saucepan over medium heat. Add the chopped onion and crushed dried herbs, stirring occasionally until the onion becomes tender and translucent, about 3 to 4 minutes.
Add the prepared vegetables to the saucepan. If using canned vegetables, add the reserved 2 tablespoons of liquid. If using fresh or frozen vegetables, add 2 tablespoons of water or broth as needed to prevent sticking.
Stir gently and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables are heated through and any remaining liquid has nearly evaporated. Taste and adjust seasonings as desired before serving.
Comments
This is a straightforward side dish that hits the mark for weeknight cooking in Charlotte. All ingredients are stocked year-round at every major chain—vegetables and onion are universally available, Italian herbs (whether fresh or dried) appear at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger, and butter and water are pantry staples. The 20-minute estimate is honest for a sauté; cost per serving lands well under $1 since you're working with basic produce and pantry ingredients. The caveat is that the recipe as stated lacks specificity—which vegetables, how much of each, whether herbs are fresh or dried—so execution depends on your improvisation, and leftovers are best eaten the same night, as reheated sautéed vegetables lose their texture.
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