Herbed vegetable stew Recipe

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Herbed vegetable stew

Artist:	_	Yield:	6
Categories:	Entrees, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

2	tsp	Crushed basil leaves
2	tsp	Crushed parsley flakes
1	tsp	Dried tarragon leaves
1	tsp	Onion powder
1	tsp	Salt
1/2	tsp	Garlic powder
1/4	tsp	Black pepper
2	cup	Minature carrot halves
1	cup	Fresh green beans, cut into
		-2 inch pieces
1/3	cup	Water
2	cup	Cauliflower
2	cup	Broccoli florets
1/2	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
1/4	cup	Olive oil
1	cup	Radish halves

Procedures:

1	In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside.
2	In a 3 quart microwaveable casserole combine carrots, green beans and water.
3	Cover with vented plastic wrap and microwave on high for 6 minutes.
4	Add cauliflower and broccoli, cover and microwave on high 6 minutes more.
5	Drain vegetables, add wine and reserved seasonings.
6	Stir, cover and set aside.
7	In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan squash halves, red bell pepper and peas.
8	Add olive oil, toss to coat.
9	Cover and microwave on high 4 minutes, or until vegetables are tender-crisp.
10	Stir mushroom mixture into carrot mixture.
11	Add radishes, cover and microwave on high 4 minutes, or until steaming hot.