Summer Vegetable Stew

• 1/2 pound small new potatoes, scrubbed and cut into quarters
• 1/4 cup water
• 6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise
• 3 cloves garlic, smashed, peeled and sliced
• 10 ounces asparagus, ends snapped off, cut into 1-inch pieces
• 6 ounces plum tomatoes, cored and cut into 1/2-inch chunks
• 6 ounces small zucchini, trimmed and cut into 1/4-inch slices
• 2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water)
• 2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water)
• 3 tablespoons unsalted butter
• 1/2 cup basil leaves, shredded
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste

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

new potatoes, water, baby carrots, garlic, tomatoes, zucchini, peas, corn kernels, unsalted butter, basil, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3628 (may not work)