Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Cauliflower, Cut Into Bite Size Pieces
   2      Medium        Carrots, Cut Into Julienne -- Strips 2" Long
   1      Medium        onion -- cut into thin wedges
   1      Medium        green pepper -- cut
                        into chunky squares
   2      Tablespoons   butter or margarine
     1/2  Cup           pitted ripe olives -- halved
   2      Tablespoons   tarragon white wine -- or white wine
                        vinegar
   1      Tablespoon    sugar
   1      Tablespoon    water
     1/2  Teaspoon      dried tarragon -- crushed
     1/4  Teaspoon      salt
     1/4  Teaspoon      sesame oil

Preparation:

Place cauliflower, carrots, onion, green pepper and butter in a 3 quart casserole. Cover with plastic wrap. Microwave at high (100%) until tender crisp, 10 to 12 minutes, stirring once during cooking time. Meantime combine tarragon white wine, or white vinegar, with sugar, water= , dried tarragon, salt and sesame oil. Drizzle oil mixture over vegetables and microwave at high (100%) 2 minutes. Stir.