Braised Baby Vegetables

Ingredients

 * 1/2 Tbs. 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 Tbs. red wine vinegar
 * 4 Tbs. vegetable stock or water
 * 1/2 tsp. sea salt
 * 1 cup vegetable stock or water
 * 1/2 tsp. freshly ground black pepper
 * 2 Tbs. 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 1/4 teaspoon salt and 1/2 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.