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  Recipe Home » Soups » Herbed Vegetable Stew
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  Herbed Vegetable Stew
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 341
Ingredients:
2 tsp Crushed basil leaves
2 tsp Crushed parsley flakes
1 tsp Dried tarragon leaves
1 tsp Onion powder
1 tsp Salt
1/2 tsp Garlic powder
1/4 tsp Black pepper
2 cup Minature carrot halves
1 cup Fresh green beans, cut into 2 inch pieces
1/3 cup Water
2 cup Cauliflower
2 cup Broccoli florets
1/2 cup White zinfandel wine
1 cup Sliced fresh nushrooms
1 cup Sliced fresh zucchini
1 cup Sliced fresh yellow squash
1 cup Sliced fresh pattypan squash
1 Red bell pepper, sliced into strips
1 cup Fresh or frozen peas
1/4 cup Olive oil
1 cup 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
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