1 onion, halved and sliced into ½ to ¾ inch pieces
2 small zucchini, cut into 3 inch "sticks" (about ⅓ inch wide)
2 small yellow squash, cut into 3 inch "sticks" (about ⅓ inch wide)
½ tsp salt
ground black pepper, to taste
½ cup balsamic vinegar
¼ cup heavy cream
3 oz goat cheese, crumbled
¼ cup pumpkin seeds
Instructions
Heat olive oil in a large skillet over medium heat. Once hot, add the bell pepper and cook 2-3 minutes, stir occasionally. Add onion and cook an additional 2-3 minutes, stir occasionally. Add zucchini and squash, stir and sprinkle with salt and pepper. Cook veggies 8-12 minutes or until cooked to desired doneness.
Meanwhile, heat the vinegar in a small sauce pan over medium-low heat; whisking often to avoid burning. Allow vinegar to reduce to about ¼ cup, or about 15 minutes. Whisk in the heavy cream and cook an additional 1-2 minutes.
Pour the vinegar mixture over the vegetables in the skillet and cook an additional 1-2 minutes. Transfer vegetables to a serving dish and sprinkle with goat cheese and sunflower seeds; serve hot.