Braised Baby Vegetables

1. 1

   Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat.

2. 2

   Add half the onions and half the baby carrots and cook, stirring often, for 7 to 10 minutes.

3. 3

   (Although vegetables wont brown evenly, they will get some color.)

4. 4

   Add half the zucchini and half the pattypan squash.

5. 5

   Cook, stirring often, until vegetables just begin to soften, about 5 minutes.

6. 6

   In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables.

7. 7

   Shake pan or stir vigorously while liquid evaporates.

8. 8

   Reduce heat to medium, add 1/4 teaspoon salt and 1/2 cup vegetable stock or water; cover tightly and cook for 10 minutes.

9. 9

   Repeat process with second batch.

10. 10

    To serve, add freshly ground pepper and garnish with chopped parsley.

11. 11

    Note: Because this recipe serves eight, its best to cook it in two batches.

* Per serving · 4 servings · Values may vary.