| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Stews, Vegetables | 6 | Servings | |
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 |
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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