Ingredients:
3 Tbsp unsalted butter
1-2 Tbsp
Urban Accents Herbs de Provence, finely crushed
1/4 cup white wine
3/4 lb small yellow patty pan squash, trimmed and cut in half crosswise
3/4 lb baby zucchini, stems removed and cut in half lengthwise
1 lb baby carrots, peeled and green tops trimmed to 1â€
2 Tbsp flat-leaf parsley, coarsely chopped
Directions:
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.
