Herbed Vegetable Stew

Ingredients

1 gr basil leaves
1 gr parsley flakes
2 gr tarragon leaves
2 gr onion powder
3 gr salt
2 gr garlic powder
1 gr black pepper
375 gr minature carrot
260 gr green beans
80 ml water
2 cauliflower
180 gr broccoli florets
120 ml zinfandel wine
1 nushrooms
130 gr zucchini
1 squash
1 pattypan squash
1 slice bell pepper
60 ml olive oil
120 gr radish

Instructions

In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside. In a 3 litre 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 litre 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.