I Love My Vegetables Medallion

• 1/2 lb. green beans, pared and cut in half
• 1 carrot, pared and sliced
• 1/2 c. fresh green peas
• 1 small yellow summer squash, split in 2 lengthwise and diced medium
• 1 yellow pepper, diced medium
• 1 Tbsp. butter
• 1 garlic clove, smashed and chopped
• 1 tsp. tarragon
• few drops lemon juice
• salt and pepper

1. Bring 1 cup water to boil in saucepan over medium heat.
2. Add beans and carrot.
3. Season with salt and cook 10 minutes.
4. Remove pan from heat and place under cold, running water for 3 minutes. Drain vegetables and set aside.
5. Bring 1/2 cup salted water to boil in saucepan over medium heat.
6. Add peas and cook 4 minutes. Add yellow summer squash and pepper; continue cooking.
7. As soon as vegetables are cooked, place saucepan over cold running water for 3 minutes.
8. Drain well.
9. Heat butter in saucepan over medium heat. Add garlic, tarragon and all vegetables.
10. Mix and season with salt, pepper and lemon juice.
11. Simmer 4 minutes, then serve.

green beans, carrot, fresh green peas, summer, yellow pepper, butter, garlic, tarragon, lemon juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323376 (may not work)