Herbed Vegetable Stew Recipe

Step 1

In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside.

Step 2

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.

Step 3

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.

Step 4

Stir mushroom mixture into carrot mixture. Add radishes, cover and microwave on high 4 minutes, or until steaming hot.

Source: Houston Chronicle

Things You'll Need

  • 2t Crushed basil leaves
  • 2t Crushed parsley flakes
  • 1t Dried tarragon leaves
  • 1t Onion powder
  • 1t Salt
  • 1/2t Garlic powder
  • 1/4t Black pepper
  • 2c Minature carrot halves
  • 1c Fresh green beans, cut into
  • -2 inch pieces
  • 1/3c Water
  • 2c Cauliflower
  • 2c Broccoli florets
  • 1/2c White zinfandel wine
  • 1c Sliced fresh nushrooms
  • 1c Sliced fresh zucchini
  • 1c Sliced fresh yellow squash
  • 1c Sliced fresh pattypan squash
  • 1 Red bell pepper, sliced into
  • -strips
  • 1c Fresh or frozen peas
  • 1/4c Olive oil
  • 1c Radish halves

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