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RECIPES/Sides
Glazed Vegetables with Fresh Herbs
INGREDIENTS
1/4 cup loosely packed mixed fresh herbs (parsley, tarragon, thyme, rosemary, etc.)
1 red onion (6 ounce), peeled, cut in half lengthwise
1 red bell pepper, cored, seeded, cut in 4 slabs to fit feed tube
1 yellow bell pepper, cored, seeded, cut in 4 slabs to fit feed tube
12 ounces zucchini (1-1/4 - inch or less in diameter), cut to fit feed tube
12 ounces yellow squash (1-1/4 - inch or less in diameter), cut to fit feed tube
1 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons white balsamic or fruit flavored vinegar
1/4 teaspoon freshly ground black pepper
Instructions
Add the fresh herbs to the work bowl of a Cuisinart® food processor fitted with the metal blade. Process for 20 seconds to mince; remove and reserve. Insert the 6 mm slicing blade. Use medium pressure to slice the onion; use light pressure to slice the peppers. Remove and reserve. Use medium pressure to slice the zucchini and yellow squash. Remove and reserve (do not combine with onions and peppers).
Place the oil in a Cuisinart® hard Anodized Non-Stick 12-1/2 - inch Stir-Fry Pan over medium - high heat. When hot, add the onions and peppers, cook to soften, about 3 - 4 minutes. Add the squashes and salt, cook until tender and lightly golden brown, stirring now and then, about 8 - 10 minutes. Add the vinegar, reduce until it is a glaze. Stir in the reserved chopped fresh herbs and the pepper. Serve hot.
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RECIPE FACTS

Servings: Makes 8 servings

Nutritional information per serving

calories 47 (33% from fat) · carb 8g · protein 1g · fat 2g · sat fat 0g · chol 0mg · sod 170mg · calc 25mg · fiber 2g

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