Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Crushed basil leaves |
| 2 teaspoons | Crushed parsley flakes |
| 1 teaspoon | Dried tarragon leaves |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Salt |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | Black pepper |
| 2 cups | Minature carrot halves |
| 1 cup | Fresh green beans, cut into 2 inch pieces |
| ⅓ cup | Water |
| 2 cups | Cauliflower |
| 2 cups | Broccoli florets |
| ½ cup | White zinfandel wine |
| 1 cup | Sliced fresh nushrooms |
| 1 cup | Sliced fresh zucchini |
| 1 cup | Sliced fresh yellow squash |
| 1 cup | Sliced fresh pattypan squash |
| 1 \N | Red bell pepper, sliced into strips |
| 1 cup | Fresh or frozen peas |
| ¼ 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.
Source: Houston Chronicle