1/2 lb. carrots, trimmed and scrubbed
1 1/2 lb. assorted baby squash
1 c. pearl onions, peeled
1/2 c. cherry tomatoes
1/4 c. butter
2 tbsp. fresh dill
1/4 tsp. salt
1/8 tsp. pepper

In microwave safe 3 quart casserole, place carrots and 1/2 teaspoon water. Cover with plastic wrap and microwave on high 2 minutes. Add squash and onions. Cover and vent. Cook on high for 8 minutes, stirring after 4 minutes. Drain. Add tomatoes and butter to vegetables. Heat. Add dill, salt, and pepper. Serves 8.