Herbed vegetable stew
6 servings
Ingredients
| Quantity | 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 | Red bell pepper, sliced into strips | |
| 1 | cup | Fresh or frozen peas |
| ¼ | cup | Olive oil |
| 1 | cup | Radish halves |
Directions
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