Herbed Vegetable Stew
Microwave Recipe
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
basil
crushed |
*
|
| 2 | teaspoons |
parsley flakes
crushed |
*
|
| 1 | teaspoon |
tarragon leaves
|
|
| 1 | teaspoon |
onion powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
carrots
miniature, halved |
|
| 1 | cup |
green beans
fresh, cut into 2 inch peices |
|
| ⅓ | cup |
water
|
|
| 2 | cups |
cauliflower florets
|
|
| 2 | cups |
broccoli florets
|
|
| ½ | cup |
white wine
zinfandel |
*
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| 1 | cup |
zucchini
fresh , sliced |
|
| 1 | cup |
yellow summer squash
fresh, sliced |
|
| 1 | cup |
winter squash
pattypan ,fresh, sliced |
|
| 1 | Red |
sweet red bell peppers
sliced into strips |
*
|
| 1 | cup |
green peas
fresh or frozen |
|
| ¼ | cup |
olive oil
|
|
| 1 | cup |
radishes
halves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
basil
crushed |
*
|
| 1E+1 | ml |
parsley flakes
crushed |
*
|
| 5 | ml |
tarragon leaves
|
|
| 5 | ml |
onion powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
garlic powder
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
carrots
miniature, halved |
|
| 237 | ml |
green beans
fresh, cut into 2 inch peices |
|
| 79 | ml |
water
|
|
| 473 | ml |
cauliflower florets
|
|
| 473 | ml |
broccoli florets
|
|
| 118 | ml |
white wine
zinfandel |
*
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 237 | ml |
zucchini
fresh , sliced |
|
| 237 | ml |
yellow summer squash
fresh, sliced |
|
| 237 | ml |
winter squash
pattypan ,fresh, sliced |
|
| 1 | Red |
sweet red bell peppers
sliced into strips |
*
|
| 237 | ml |
green peas
fresh or frozen |
|
| 59 | ml |
olive oil
|
|
| 237 | ml |
radishes
halves |
*
|
Directions
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, 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.
