Amount
Ingredient
Preparation



2
teaspoons
basil leaves

crushed



2
teaspoons
parsley flakes

crushed



1
teaspoon
tarragon, dried





1
teaspoon
onion powder





1
teaspoon
salt





1/2
teaspoon
garlic powder





1/4
teaspoon
black pepper





2
cups
carrots

miniature, halved



1
cup
green beans

fresh, cut into 2 inch peices



1/3
cup
water





2
cups
cauliflower





2
cups
broccoli florets





1/2
cup
white wine

zinfandel



1
cup
mushrooms

fresh, sliced



1
cup
zucchini

fresh , sliced



1
cup
yellow squash

fresh, sliced



1
cup
squash

pattypan ,fresh, sliced



1
Red
red bell pepper

sliced into strips



1
cup
peas

fresh or  frozen



1/4
cup
olive oil





1
cup
radishes

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, 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.