Recipe courtesy of Cuisinart
Save Recipe Print
Yield:
Makes 8 servings

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Chinese Spareribs with Teriyaki Glaze

Recipe courtesy of Tyler Florence

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Potato Bagels with Butter-Glazed Onions

Recipe courtesy of Ted Allen

Root Vegetable Au Gratin

Recipe courtesy of Sandra Lee

Balsamic Glazed Vegetables

Recipe courtesy of Rachael Ray

Glazed Vegetables

Recipe courtesy of Food Network Kitchen

Cavatelli with Glazed Vegetables

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.