A quick and easy one-pot meal with frozen vegetables
Frozen vegetables. That’s not just a fun word for a crossword puzzle—it’s also the perfect base for a vegetable-packed dish when you don’t feel like—or don’t have time—to go to the trouble of cutting the vegetables yourself. It can save you a lot of time. Plus, it ensures you always have vegetables on hand so you can whip up a delicious meal in no time, like this one, for example.
P.S. I was recently doing a mid-term analysis of what kinds of recipes get the most views on my blog. If I can better cater to what people are looking for in a recipe, even more people will be able to find me. While doing that analysis, I also scrolled through the recipes that were still saved as drafts, and that’s where I found this one. I think I never posted it online because I didn’t think the photos were that great. Still, the recipe checks a lot of the boxes people are looking for—like quick to make, super easy, perfect when you don’t feel like putting in any effort after a long day, and a lifesaver when you’re out of fresh ingredients. That’s why I think that after sitting in my drafts for four years, the time has finally come for the world to discover this recipe.😉 Enjoy!
The Recipe
Ingredients: (per person)
- 150 g frozen vegetable mix of your choice
- a little olive oil
- 1 wrap
- 5 sun-dried tomatoes
- 1 tbsp sunflower seeds
- 1 tbsp pine nuts
- 1 sprig of fresh basil
Preparation: ( 15 minutes of work)
- Sauté the frozen vegetables in a pan with a little olive oil. You can put them in the pan straight from the freezer.
- Meanwhile, cut the sun-dried tomatoes into strips.
- Spread the vegetable mixture over the wrap.
- Sprinkle the sun-dried tomatoes on top.
- Garnish with sunflower seeds, pine nuts, and basil leaves.
Enjoy your meal!
Zoë, what should I do with the leftover ingredients?
- Frozen Vegetable Mix
You should never refreeze thawed products. In this article, I’ve compiled everything you really need to know about cooking with frozen foods. Fortunately, there are countless ways to use up leftovers, such as this hearty soup.
- Wrap
You can store an opened package in the refrigerator for a few days. For example, use it to make this version with zucchini and cream cheese or this one with grapes and endive.
- Fresh basil
Water the plant right away if you notice the leaves starting to droop. That will probably be once a week. You can use the leaves in this spring roll with fennel and carrots, for example. Prefer a drink? Then this mocktail with ginger and herbs is really great!
- Sun-dried tomatoes
They're really delicious in salads, but my favorite is this cauliflower casserole.
- Sunflower seeds
They really shine in this cranberry salad!
- Pine nuts
You can use this as a protein-rich finishing touch for any recipe, such as in a pesto like this one.
Love this recipe? Then share it with everyone you care about. That way, together we can help the world enjoy healthy food!
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