Sugar Snap Peas & Garden Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) aged balsamic vinegar |
2 tablespoon(s) butter, divided use |
1 tablespoon(s) chopped fresh parsley |
1/4 cup(s) diced baby eggplant |
1/4 cup(s) diced red onion |
1/4 cup(s) diced yellow squash |
1/4 cup(s) diced zucchini |
3 tablespoon(s) extra-virgin olive oil |
salt and pepper to taste |
24 sugar snap or snow peas |
Directions:
1. Wash vegetables. Clean and de-string peas. Heat a pot of water to a boil. Add peas and blanch, about 30 seconds. Immediately transfer to a bowl of ice water to stop the cooking.
2. Heat 1 tablespoon of the butter and all of the olive oil over high heat in large skillet. Saute diced vegetables, beginning with eggplant, then onion, then squashes. Finish diced vegetables with chopped parsley and balsamic vinegar. Saute peas in remaining 1 tablespoon butter until crisp-tender, 1 to 2 minutes. Season with salt and pepper.
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