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Tangy Vegetable Toss

Yield 4 servings


  • 1/2 cup chopped purple onion
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 1 (16-ounce) package frozen mixed vegetables
  • 1/4 cup minced fresh parsley
  • 1/4 cup refrigerated shredded Parmesan cheese

How to Make It

  1. Sauté onion and garlic in hot oil in a medium skillet until tender. Stir in vinegar and next 3 ingredients. Add mixed vegetables; cover, reduce heat, and cook 5 to 7 minutes or until tender. Sprinkle with parsley and Parmesan cheese. Serve hot or at room temperature.