Braised Vegetable Medley - serves 2

Preparation - 25 minutes

1/4 cup dry white wine
2 tbsp each lemon juice and balsamic or red wine vinegar
2 garlic cloves
1/4 tsp mustard seed and fennel seed
1 tsp chopped fresh parsley
1 cup each sliced carrots and zucchini and quartered mushrooms
1/2 frozen pearl onion

In nonstick skillet combine 1/4 cup water, the wine, lemon juice, vinegar, garlic, mustard seed, fennel seed, and parsley, cook and cover over high heat until mixture comes to a boil, for 2 minutes.
Set sieve over small mixing bowl and pour wine mixture through sieve, reserving liquid and discarding solids. return wine mixture to skillet.
Bring wine mixture to a boil, add carrots. Reduce heat to medium-low, cover, and cook until tender-crisp, 7 minutes. Add remaining ingredients, cover, and cook until vegetables is tender, about 5 minutes.