Zucchini & Carrot Sauté with Cherry-Shallot Glaze – South West Washington Food Hub

Ingredients

• Carrots , Cherries , Gluten Free , Micro Greens , Shallot , Vegan , Vegetarian , Zucchini
• 1 zucchini
• sliced into half-moons
• 2 carrots
• peeled and thinly sliced
• 2 baby shallots
• finely chopped
• 1 cup Rainier cherries
• pitted and halved
• 1 tbsp olive oil
• 1 tsp balsamic vinegar (or lemon juice)
• Salt and pepper to taste
• Microgreens (for garnish)
• Sauté veggies: Heat olive oil in a skillet over medium heat. Add shallots and sauté for 1–2 minutes until softened. Add carrots and cook for 3 minutes
• then add zucchini and continue to cook until vegetables are tender but still bright (about 5–6 minutes total).
• Make the glaze: Add the cherries and balsamic vinegar to the pan. Stir and cook for 2–3 minutes until the cherries soften slightly and release juices
• forming a light glaze.
• Season and serve: Season with salt and pepper to taste. Serve warm
• topped with a handful of fresh microgreens for a crisp
• peppery finish.