Almond Ratatouille

3/4 lb Small new potatoes
2 Tomatoes, chopped
1 md Eggplant, cubed (4 cups)
2 md Zucchini, sliced (2 cups)
1 Red pepper, sliced
1 Onion, thinly sliced
1/2 c Vegetable cocktail juice
2 tb Fresh cilantro
2 tb Lime juice
2 tb Balsemic or red wine vinegar
2 Cloves garlic, minced
1 tb Chopped fresh basil*
1 1/2 ts Chopped fresh dill*
2/3 c Chopped natural almonds

*Or use 1 teaspoon dried basil and 1/2 teaspoon dried dill

Cut potatoes in half to form bite-sized pieces. Place in a glass 8x12-inch baking dish. Cover; microwave on Hi power 2 minutes. Stir in remaining ingredients except almonds. Cover; microwave on HI power 15 minutes, stirring every 5 minutes until vegetables are tender-crisp and potatoes are cooked through. Remove from oven, stir in almonds. Serve warm or chilled.

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