Herbed Vegetable Stew

Recipe Ingredients

2 teaspoons	10ml	Crushed basil leaves
2 teaspoons	10ml	Crushed parsley flakes
1 teaspoon	5ml	Dried tarragon leaves
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Black pepper
2 cups	220g / 7.8oz	Miniature carrot halves
1 cup	160g / 5.6oz	Fresh green beans - cut into
		- 2 inch pieces
1/3 cup	78ml	Water
2 cups	292g / 10oz	Cauliflower
2 cups	292g / 10oz	Broccoli florets
1/2 cup	118ml	White zinfandel wine
1 cup	237ml	Sliced fresh mushrooms
1 cup	237ml	Sliced fresh zucchini
1 cup	237ml	Sliced fresh yellow squash
1 cup	237ml	Sliced fresh patty-pan squash
1		Red bell pepper - sliced into
1 cup	237ml	Fresh or frozen peas
1/4 cup	59ml	Olive oil
1 cup	146g / 5.1oz	Radish halves

Recipe Instructions

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 patty-pan 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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