Makes 8 servings
Time to Prepare: 0:10
Time to Cook: 0:20
2 tsp Ground Basil 2 tsp Dried Parsley 1 tsp GRound Tarragon 1 tsp Onion Powder 1 tsp Table Salt 1/2 tsp Garlic Powder 1/4 tsp Black Pepper 1/2 lb Carrots, baby, raw 1 cup Beans, snap, green, raw 1/3 cup Water 2 cup Cauliflower, raw 2 cup Broccoli, raw 1/2 cup Alcoholic beverage, wine, table, rose 1 cup Mushrooms, raw 1 med Squash, summer, zucchini, includes skin, raw 1 med Squash, winter, all varieties, raw 1 cup Squash, summer, all varieties, raw 1 med Peppers, sweet, red, raw 1 cup Peas, green, raw 1/4 cup Olive Oil 1 cup Radishes, raw
1. In a small cup, combine basil, parsley, tarragon, salt, onion powder, garlic powder, and black pepper; set aside. 2. In a microwaveable casserole dish; combine carrots, green beans, and water. Cover with vented plastic wrap and microwave on high for 6 minutes. 3. Add cauliflower and broccoli, cover, and microwave on high 6 minutes more. Drain vegetables, add wine, and reserved seasonings. Stir, cover and set aside. 4. In another casserole dish, place mushrooms, zucchini, yellow and pattypan squash, red bell pepper, and peas. add olive oil and toss to coat. 5. Cover and microwave on high 4 minutes, or until vegetables are tender. Stir mushroom mixture into carrot mixture. 6. Add radishes, cover, and microwave on high 4 minutes, or until hot. Serve.
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