INGREDIENTS

INSTRUCTIONS

8 SERVINGS VEGAN
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.
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 1/4 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.
PER SERVING: 84 CAL.; 2G PROT.; 2G TOTAL FAT (0 SAT. FAT); 17G CARB.;
0 CHOL.; 294MG SOD.; 4G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 47
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