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Vegetable Herb Stew
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Makes 8 servings
Time to Prepare: 0:10
Time to Cook: 0:20


  • 2 tspGround Basil
  • 2 tspDried Parsley
  • 1 tspGRound Tarragon
  • 1 tspOnion Powder
  • 1 tspTable Salt
  • 1/2 tspGarlic Powder
  • 1/4 tspBlack Pepper
  • 1/2 lbCarrots, baby, raw
  • 1 cupBeans, snap, green, raw
  • 1/3 cupWater
  • 2 cupCauliflower, raw
  • 2 cupBroccoli, raw
  • 1/2 cupAlcoholic beverage, wine, table, rose
  • 1 cupMushrooms, raw
  • 1 medSquash, summer, zucchini, includes skin, raw
  • 1 medSquash, winter, all varieties, raw
  • 1 cupSquash, summer, all varieties, raw
  • 1 medPeppers, sweet, red, raw
  • 1 cupPeas, green, raw
  • 1/4 cupOlive Oil
  • 1 cupRadishes, 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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