Vegetables Glazed with Balsamic Vinegar

Not all Balsamic vinegar is alike. It comes with different agings & characteristics, like wine. Find one you like.

Recipe by: www.BensonsGourmetSeasonings.com

Number of Servings: 4 | Prep Time:

You will need:

• 2 Tablespoons Olive Oil
• 1 large Red Bell Pepper, seeded, cut in strips
• 1 large Yellow Bell Pepper, seeded, cut in strips
• 1 medium Red Onion, thinly sliced
• 2 medium Zucchini, cut in 1-inch pieces
• 2 medium Yellow Squash, cut in 1/2-inch thick rounds
• 2 teaspoons #110 Supreme Salt-Free seasoning
• 2 Tablespoons Balsamic Vinegar

Cooking Instrutions:

Heat oil in large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until onion softens, about 4 minutes. Add zucchini and yellow squash and #110 Supreme Salt-Free seasoning. Sauté until tender, about 8 minutes. Stand back; add vinegar to skillet and boil until liquid is reduced to a glaze and coats vegetables, about 2 minutes. Add a drizzle of olive oil, if needed. Serve as is, or over rice or pasta. Could be served over greens as a vegetable salad.