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In a large sauté pan, heat olive oil. Add mushrooms and sauté until lightly browning. Add onion and continue cooking until starting to turn brown. Add in zucchini and squash. Continue cooking until the edges turn light brown. Pour in balsamic, wine, 1/2 of the herb mixture, salt and pepper. Combine well. Remove from heat and garnish with remaining herbs.
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Nutritional information can be found listed with each product.
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