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Recipe and photography courtesy of Cuisinart’s Simple & Enticing Recipes with Fabrizio Bottero. |
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Glazed Vegetables With Fresh Herbs |
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Ingredients: |
- 1/4 cup loosely packed mixed fresh herbs (parsley, tarragon, thyme, rosemary)
- 1 (6 oz.) red onion, 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
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons white balsamic or fruit flavored vinegar
- 1/4 teaspoon freshly ground black pepper
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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 the herbs. Remove the herbs and reserve.
- Insert the medium (4-mm) slicing disc. Use medium pressure to slice the onion and use light pressure to slice the peppers. Remove the vegetables from the work bowl and reserve.
- Use medium pressure to slice the zucchini and yellow squash. Remove the squash from the work bowl and reserve (do not combine with onions and peppers).
- Place the oil in a Cuisinart 12 1/2-inch Stir-Fry Pan over medium-high heat. When hot, add the onions and peppers, and cook to soften, about 3 to 4 minutes.
- Add the squash and salt, and cook until tender and lightly golden brown, about 8 to 10 minutes, stirring occassionally.
- Add the vinegar and continue to cook until the vinegar is reduced to a glaze.
- Stir in the reserved chopped fresh herbs and the pepper.
- Serve hot.
- Makes 8 servings.
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