Ingredients
- 2 cauliflower
- 1 pattypan squash (sliced fresh)
- 1 squash (sliced fresh yellow)
- 1 nushrooms (sliced fresh)
- 2 c minature carrot (halves)
- 1 c green beans (fresh)
- 2 c broccoli florets
- 1 c zucchini (sliced fresh)
- 1 c radish (halves)
- 1/2 c zinfandel wine (white)
- 3/8 c water
- 1/4 c olive oil
- 1 t salt
- 1/2 t garlic powder
- 1 t onion powder
- 1 t tarragon leaves (dried)
- 1/4 t black pepper
- 2 t parsley flakes (crushed)
- 2 t basil leaves (crushed)
- 1 slice bell pepper (red)
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.