Herbed Vegetables

Source: What's Cooking? at USDA

Serving size: 1/6 of recipe

Servings per recipe: 6 servings

This recipe is versatile so you can mix it up by using different vegetables every time!

View Nutrition Facts


  • 1 can (14.5 oz) mixed vegetables (any combination green or yellow beans, carrots, corn, peas, mixed, etc.)
  • 1/4 cup onion (chopped)
  • 1/2 teaspoon Italian herbs, basil or rosemary (dried, crushed)
  • 1 tablespoon margarine or butter


Cutting board & knife, can opener, measuring cups & spoons, skillet or 1 quart saucepan


1. Drain vegetables, saving 2 Tablespoons liquid.

2. Place margarine/butter in a saucepan or skillet.

3. Cook onion, herbs, and garlic until the onion is tender.

4. Stir in the vegetables and liquid.

5. Cook and stir until heated through.


Use no salt added canned vegetables for less sodium.

Use olive oil in place of margarine or butter, for a different flavor.

More About Green Beans

How to Select

Choose green beans with long pods that are firm, plump, and shiny. Beans should snap easily when bent. Avoid green beans that feel too soft. One pound of beans makes about four servings.

How to Store

Store in the refrigerator in a plastic bag and use within 3-5 days. Beans can also be blanched for 3 minutes, cooled and frozen for preservation.

How to Prepare

Steam in water until tender-crisp, prepare on stovetop, microwave them or add them directly to soups, stews, stir fries, and other recipes.