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

 * 1) Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat.
 * 2) 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.)
 * 3) Add half the zucchini and half the pattypan squash.
 * 4) Cook, stirring often, until vegetables just begin to soften, about 5 minutes.
 * 5) In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables.
 * 6) Shake pan or stir vigorously while liquid evaporates.
 * 7) Reduce heat to medium, add ¼ teaspoon salt and ½ cup vegetable stock or water; cover tightly and cook for 10 minutes.
 * 8) Repeat process with second batch.
 * 9) To serve, add freshly ground pepper and garnish with chopped parsley.