Glazed Vegetables with Fresh Herbs

Makes 8 servings

¼cup 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 (1¼ - inch or less in diameter), cut to fit feed tube 12 ounces yellow squash (1¼ - inch or less in diameter), cut to fit feed tube 1tablespoons extra virgin olive oil ½teaspoon kosher salt 2 tablespoons white balsamic or fruit flavored vinegar ¼ teaspoon freshly ground black pepper

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

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.