Mixed Vegetables(No Fat)
A light, flavorful medley of crisp-tender vegetables, enhanced with aromatic tarragon and chicken bouillon, perfect for a healthy, quick side dish suitable for any meal.
Ingredients
- 1 large onion, cut into thin wedges
- 1 cup celery, cut into thin bite size strips ⓘ
- 1 cup carrots, cut into thin bite size strips ⓘ
- 2 cloves garlic, minced ⓘ
- 1 cup water ⓘ
- 1/4 teaspoon dried tarragon, crushed ⓘ
- 2 teaspoons instant chicken bouillon granules ⓘ
- dash of pepper ⓘ
- 2 tsp. instant chicken bouillon granules ⓘ
- dash of pepper ⓘ
Instructions
- In a medium saucepan, combine onion, celery, carrots, garlic, water, bouillon granules, tarragon, and pepper.
- Bring to a boil; reduce heat.
- Cover and simmer for 10 to 15 minutes until vegetables are crisp-tender.
Tips & Substitutions
To enhance the flavor of your mixed vegetables, consider adding a splash of lemon juice or a sprinkle of fresh herbs like parsley or basil. If you prefer a heartier dish, you can add additional vegetables such as bell peppers or zucchini. For a different flavor profile, try substituting the tarragon with thyme, which works well in a variety of vegetable dishes.
Serving Suggestions
Serve this mixed vegetable dish as a colorful side alongside grilled chicken, such as in Brother Stan'S Crawfish Gumbo, or alongside a light grain like spiced rice. It also makes a great filling for wraps or as a topping for quinoa bowls. For added protein, consider pairing it with beans or lentils.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to the vegetables and heat them gently on the stove or in the microwave to maintain their texture. Avoid overheating, as this can make the vegetables mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetables(No Fat) contains roughly 218 calories, with 5g protein, 31g carbohydrates, and 9g fat. It is an excellent source of vitamin C (62% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables for this recipe. Just be sure to adjust the cooking time as frozen vegetables may take less time to cook. Add them to the pot while still frozen to maintain their color and nutrients.
What can I do if I want more flavor?
If you want to enhance the flavor further, try adding a splash of soy sauce or a teaspoon of your favorite hot sauce for a kick. You can also experiment with different herbs and spices, such as cumin or paprika, to create a unique flavor profile.
Is this recipe suitable for meal prep?
Absolutely! This mixed vegetable dish is great for meal prep. Prepare a larger batch and divide it into portions for the week. It pairs well with various proteins and can easily be reheated for a quick and healthy meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).