Summer Vegetable Stew

Directions

1. 1
   Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid.
2. 2
   Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
3. 3
   Remove from oven and uncover.
4. 4
   Stir in carrots and garlic.
5. 5
   Re-cover and cook for 3 minutes.
6. 6
   Remove from oven and uncover.
7. 7
   Top with asparagus.
8. 8
   Re-cover and cook for 2 minutes.
9. 9
   Remove from oven and uncover.
10. 10
    Add tomatoes in a single layer and place zucchini slices over tomatoes.
11. 11
    Re-cover and cook for 6 minutes, stirring once during cooking.
12. 12
    Remove from oven and uncover.
13. 13
    Top with peas, corn and butter.
14. 14
    Re-cover and cook for 2 minutes.
15. 15
    Remove from oven and uncover.
16. 16
    Stir in remaining ingredients; serve.