Herbed vegetable stew

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

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