Because baby vegetables are young and tender, they do not take long to cook, only about 20 minutes. Packaged baby carrots tend to be short and thick. Try to buy fresh and slender carrots with their tops for this recipe, so they will cook at the same rate as the zucchini and pattypan squash.
- 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
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.
Note: Because this recipe serves eight, it’s best to cook it in two batches.
- Calories: 84
- Carbohydrate Content: 17 g
- Fat Content: 2 g
- Fiber Content: 4 g
- Protein Content: 2 g
- Sodium Content: 294 mg