Ingredients

• 3 tablespoons unsalted butter
• 1-2 tablespoons Urban Accents Herbs de Provence, finely crushed
• ¼ cup white wine
• ¾ lb small yellow patty pan squash, trimmed and cut in half crosswise
• ¾ lb baby zucchini, stems removed and cut in half lengthwise
• 1 lb baby carrots, peeled and green tops trimmed to 1 inch
• 2 tablespoons flat-leaf parsley, coarsely chopped

Instructions

In heavy skillet over medium heat, melt butter and add Herbs de Provence; add wine and stir; cook for 1 minute. Add squashes and carrots (blanch carrots prior to adding to skillet); cover and cook for 2-3 minutes. Add zucchini and continue to cook uncovered, stirring occasionally, until tender, about 5-6 minutes more. Transfer to large serving platter, sprinkle with chopped parsley and salt and pepper to taste.

Other Vegetables & Side Dishes

Chopped BBQ Vegetable Salad
Fried Tomatoes and Onions
Grilled Vegetables
Roasted Asparagus
Roasted Tomatoes
Sautéed Green Beans
Sautéed Spinach and Garlic
Sautéed Zucchini
Spring Vegetable Medley
Spring Vegetables & Baby Potatoes
Stuffed Zucchini
Roasted Cauliflower