1/2 bunch green onions, cut into 2-inch pieces
2 lg. carrots, thinly sliced
1 celery stalk, cut into 1/4 inch slices
1/2 sm. head broccoli, cut into flowerets
1/2 sm. head cauliflower, cut into flowerets
1/4 lb. green beans, cut into 2-inch pieces
3 sm. potatoes, unpeeled, cut into bite-size pieces
Salad oil
1/2 c. water

Prepare all vegetables. Put a small amount of oil in skillet. Add onions, carrots and celery. Cook over medium high heat until tender crisp, about 10 minutes, stirring often. Remove to a large bowl.

In the same skillet, stir broccoli, cauliflower and green beans. Add water. Cover and cook 5-10 minutes until tender crisp, stirring occasionally. Remove to same bowl as onion/carrot/celery mixture.

In same skillet, add potatoes (and additional oil, if needed). Cover and cook until potatoes are browned on all sides and tender, turning occasionally.

Mix together in small bowl: 2 tbsp. lemon juice 1 tsp. mustard 1/2 tsp. oregano 1/8 tsp. pepper

Return all vegetables to skillet. Add butter/lemon juice mixture and heat through, gently tossing to coat vegetables with mixture. Makes 6 generous servings.