• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Herbed Vegetable Stew

  • Recipe Submitted by on

Category: Vegetables, Stews

 Ingredients List

  • 2 ts Crushed basil leaves
  • 2 ts Crushed parsley flakes
  • 1 ts Dried tarragon leaves
  • 1 ts Onion powder
  • 1 ts Salt
  • 1/2 ts Garlic powder
  • 1/4 ts Black pepper
  • 2 c Minature carrot halves
  • 1 c Fresh green beans, cut into
  • -2 inch pieces
  • 1/3 c Water
  • 2 c Cauliflower
  • 2 c Broccoli florets
  • 1/2 c White zinfandel wine
  • 1 c Sliced fresh nushrooms
  • 1 c Sliced fresh zucchini
  • 1 c Sliced fresh yellow squash
  • 1 c Sliced fresh pattypan squash
  • 1 Red bell pepper, sliced into
  • -strips
  • 1 c Fresh or frozen peas
  • 1/4 c Olive oil
  • 1 c Radish halves


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
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.

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