Braised Baby Vegetables

Directions

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.