Ingredients
¼cup loosely packed mixed fresh herbs (parsley, tarragon, thyme, rosemary, etc.)1 red onion (6 ounce), peeled, cut in half lengthwise1 red bell pepper, cored, seeded, cut in 4 slabs to fit feed tube1 yellow bell pepper, cored, seeded, cut in 4 slabs to fit feed tube12 ounces zucchini (1¼ - inch or less in diameter), cut to fit feed tube12 ounces yellow squash (1¼ - inch or less in diameter), cut to fit feed tube1tablespoons extra virgin olive oil½teaspoon kosher salt2 tablespoons white balsamic or fruit flavored vinegar¼ teaspoon freshly ground black pepper
Preparation
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 12½ - 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.
