Heat the Herbs de Provence oil in a large sauté pan.
Add onions and peppers and sauté on medium heat for five minutes.
Add squash, peas and mushrooms.
Continue to sauté until vegetables are cooked but slightly crisp.
Stir in the Primo Lavender Balsamic until coasted and balsamic begins to thicken slightly.
Garnish with fresh parsley.