Herbed Vegetable Stew

Ingredients

2 t basil leaves
2 t parsley flakes
1 t tarragon leaves
1 t onion powder
1 t salt
1/2 t garlic powder
1/4 t black pepper
2 c minature carrot
1 c green beans
3/8 c water
2 cauliflower
2 c broccoli florets
1/2 c zinfandel wine
1 nushrooms
1 c zucchini
1 squash
1 pattypan squash
1 slice bell pepper
1/4 c olive oil
1 c radish

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.