Categories: Stews, Vegetables 
      Yield: 6 servings 
  
      2 t  Crushed basil leaves 
      2 t  Crushed parsley flakes 
      1 t  Dried tarragon leaves 
      1 t  Onion powder 
      1 t  Salt 
    1/2 t  Garlic powder 
    1/4 t  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 
  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