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Zucchini & Carrot Sauté with Cherry-Shallot Glaze

A vibrant medley of sautéed zucchini and carrots, this dish brings out the natural sweetness of fresh vegetables with a glossy cherry-shallot glaze.
Ingredients:
  • 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)
Directions:
  1. 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
  2. then add zucchini and continue to cook until vegetables are tender but still bright (about 5–6 minutes total).
  3. 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
  4. forming a light glaze.
  5. Season and serve: Season with salt and pepper to taste. Serve warm
  6. topped with a handful of fresh microgreens for a crisp
  7. peppery finish.