* Exported from MasterCook * HERBED VEGETABLE STEW Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 t Crushed basil leaves 2 t Crushed parsley flakes 1 t Dried tarragon leaves 1 t Onion powder 1 t Salt 1/2 t Garlic powder 1/4 t 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 - - - - - - - - - - - - - - - - - -