Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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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