Title: Herbed Vegetable Stew
Categories: Stew Vegetable
Yield: 6 Servings

2	ts	Crushed basil leaves
2	ts	Crushed parsley flakes
1	ts	Dried tarragon leaves
1	ts	Onion powder
1	ts	Salt
1/2	ts	Garlic powder
1/4	ts	Black pepper
2	c	Minature carrot halves
1	c	Fresh green beans, cut into 2 inch pieces
1/3	c	Water
2	c	Cauliflower
2	c	Broccoli florets
1/2	c	White zinfandel wine
1	c	Sliced fresh nushrooms
1	c	Sliced fresh zucchini
1	c	Sliced fresh yellow squash
1	c	Sliced fresh pattypan squash
1		Red bell pepper, sliced into strips
1	c	Fresh or frozen peas
1/4	c	Olive oil
1	c	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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