Cooking Index - Cooking Recipes & IdeasHerbed Vegetable Stew Recipe - Cooking Index

Herbed Vegetable Stew

Type: Vegetables
Courses: Soup
Serves: 6 people

Recipe Ingredients

2 teaspoons 10mlCrushed basil leaves
2 teaspoons 10mlCrushed parsley flakes
1 teaspoon 5mlDried tarragon leaves
1 teaspoon 5mlOnion powder
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlGarlic powder
1/4 teaspoon 1.3mlBlack pepper
2 cups 220g / 7.8ozMiniature carrot halves
1 cup 160g / 5.6ozFresh green beans - cut into
  - 2 inch pieces
1/3 cup 78mlWater
2 cups 292g / 10ozCauliflower
2 cups 292g / 10ozBroccoli florets
1/2 cup 118mlWhite zinfandel wine
1 cup 237mlSliced fresh mushrooms
1 cup 237mlSliced fresh zucchini
1 cup 237mlSliced fresh yellow squash
1 cup 237mlSliced fresh patty-pan squash
1   Red bell pepper - sliced into
1 cup 237mlFresh or frozen peas
1/4 cup 59mlOlive oil
1 cup 146g / 5.1ozRadish 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.

Houston Chronicle


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