Herbed Vegetable Stew

Servings: 6
Ingredients:

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