1/2 lb. fresh green beans, cut into 1 1/2 inch pieces
1/2 c. chopped onion
2 tbsp. chopped fresh parsley
1 tsp. salt
3/4 tsp. minced fresh thyme or 1/4 tsp. dried whole thyme
3/4 tsp. minced fresh sage or 1/4 tsp. rubbed sage
1/8 tsp. pepper
1/2 c. water
2 c. sliced yellow squash
1/4 c. water
3 lg. tomatoes, unpeeled and cut into wedges
2 tbsp. butter, softened

Combine first 7 ingredients and 1/2 cup water in a large skillet; bring to a boil. Cover skillet, reduce heat, and simmer for 10 minutes. Add squash and 1/4 cup water to skillet; bring to a boil. cover, reduce heat, and simmer 10 minutes. Drain well. Add tomatoes and butter; cook, stirring often, until butter melts. Serves 6.