Add a little shallot and dried dill or tarragon to any mixture of frozen vegetables and have a delicious side dish on the table fast. If you’d like to make this recipe with fresh vegetables instead, cut them into bite-size pieces and add a tablespoon or two of water to the skillet when you add the vegetables; adjust the cooking time as needed.

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

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.