Braised Baby Vegetables

==Ingredients==
* ½ Tbsp olive oil
* 1 lb small white onions, about 2 inches in diameter, peeled
* 1 lb baby carrots, scrubbed
* 1 lb baby zucchini, scrubbed
* 1 lb baby pattypan squash, scrubbed
* 4 Tbsp red wine vinegar
* 4 Tbsp vegetable stock or water
* ½ tsp sea salt
* 1 cup vegetable stock or water
* ½ tsp freshly ground black pepper
* 2 Tbsp chopped fresh parsley for garnish
==Directions==
# Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat.
# Add half the onions and half the baby carrots and cook, stirring often, for 7 to 10 minutes. (Although vegetables won’t brown evenly, they will get some color.)
# Add half the zucchini and half the pattypan squash.
# Cook, stirring often, until vegetables just begin to soften, about 5 minutes.
# In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables.
# Shake pan or stir vigorously while liquid evaporates.
# Reduce heat to medium, add ¼ teaspoon salt and ½ cup vegetable stock or water; cover tightly and cook for 10 minutes.
# Repeat process with second batch.
# To serve, add freshly ground pepper and garnish with chopped parsley.
__NOTOC__
Category:Pattypan squash Recipes
Category:Onion Recipes
Category:Zucchini Recipes
Category:Carrot Recipes
Category:Vegetarian Side Dish Recipes