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:
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.
