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.
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