Frozen vegetables are one of our favorite time-saving shortcuts. Neatly trimmed and perfectly chopped, they offer consistent quality year-round. Processed soon after harvest, frozen vegetables often exceed the nutritional value of fresh. Regardless of the cooking method, it’s important not to overcook them. Quickly sautéing frozen vegetables in a teaspoon of hot oil in a large skillet over medium-high heat is one of the quickest ways to cook them while maintaining their color and crunch.