Recipe: Herbed Vegetable Stew (microwave)

HERBED VEGETABLE STEW

2 tsp crushed basil leaves
2 tsp crushed parsley flakes
1 tsp dried tarragon leaves
1 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
2 cups baby carrot halves
1 cup fresh green beans, cut into 2 inch pieces
1/3 cup water
2 cups cauliflower
2 cups broccoli florets
1/2 cup White Zinfandel wine
1 cup sliced fresh mushrooms
1 cup sliced fresh zucchini
1 cup sliced fresh yellow squash
1 cup sliced fresh pattypan squash
1 red bell pepper, sliced into strips
1 cup fresh or frozen peas
1/4 cup olive oil
1 cup radish halves

In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside.

In a 3 quart microwaveable casserole combine carrots, green beans and water. Cover with vented plastic wrap and microwave on high for 6 minutes.

Add cauliflower and broccoli, cover and microwave on high 6 minutes more.

Drain vegetables, add wine and reserved seasonings. Stir, cover and set aside.

In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover and microwave on high 4 minutes, or until vegetables are tender-crisp.

Stir mushroom mixture into carrot mixture. Add radishes, cover and microwave on high 4 minutes, or until steaming hot.

Servings:6
Source: Houston Chronicle