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Add a photoПорций: 8
Ингредиенты
- 1/2 Tbsp. extra virgin 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 possibly water
- 1/2 tsp sea salt
- 1 c. vegetable stock or possibly water
- 1/2 tsp freshly grnd black pepper
- 2 Tbsp. minced fresh parsley for garnish
Инструкции
- 8 SERVINGS VEGAN
- Because baby vegetables are young and tender, they don't take long to cook, only about 20 min. 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.
- Coat bottom of 9- or possibly 10-inch heavy-bottomed saucepan with oil and place over medium-high heat. Add in half the onions and half the baby carrots and cook, stirring often, for 7 to 10 min. (Although vegetables will not brown proportionately, they will get some color.) Add in half the zucchini and half the pattypan squash. Cook, stirring often, till vegetables just begin to soften, about 5 min.
- In small c., mix 2 Tbsp. red wine vinegar with 2 Tbsp. vegetable stock and add in to vegetables. Shake pan or possibly stir vigorously while liquid evaporates. Reduce heat to medium, add in 1/4 tsp. salt and 1/4 c. vegetable stock or possibly water; cover tightly and cook for 10 min.
- Repeat process with second batch.
- To serve, add in freshly grnd pepper and garnish with minced parsley.
- Note: Because this recipe serves eight, it's best to cook it in two batches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 62 | |
| Calories from Fat 10 | 16% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 341mg | 14% |
| Potassium 445mg | 13% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.18g | 3% |
| Protein 2.31g | 4% |
