Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.
Add the vinegars, mustard, sugar, herbs, salt, and pepper to processor and combine. Slowly add, with processor running, the vegetable oil and virgin olive oil.
Heat oil over medium heat. Add the garlic and rosemary and stir in marmalade and vinegar. Stir until heated through.
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