Name: Vegetables Glazed with Balsamic Vinegar
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 red bell pepper, cut into 1/4-inch-wide strips; 1 yellow bell pepper, cut into 1/4-inch-wide strips; 1 small onion, thinly sliced; 2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds; 2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds; 2 tablespoons balsamic vinegar

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons olive oil

1 red bell pepper, cut into 1/4-inch-wide strips

1 yellow bell pepper, cut into 1/4-inch-wide strips

1 small onion, thinly sliced

2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds

2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds

2 tablespoons balsamic vinegar

Preparation

Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.