1 1/2 c. water
1/2 tsp. salt
3 med. potatoes, sliced (2 c.)
2 c. fresh cut green beans
1 lg. onion, sliced
2 zucchini, sliced (2 c.)
1 med. sized yellow squash, sliced (2 c.)

Bring water and salt to a boil in large skillet. Add sliced potatoes in skillet. Layer green beans on potatoes. Add sliced onion. Cover, reduce heat and simmer 5 minutes. Add sliced zucchini and squash. Cover, simmer 5 minutes or until vegetables are crisp-tender. Toss half vegetable mixture with Lemon Herb Butter and serve hot. Toss remaining vegetables with Zesty Marinade. Cover and refrigerate overnight. Serve cold the next day.

LEMON HERB BUTTER: Melt 1/3 cup butter in saucepan. Stir in 1 tablespoon freshly squeezed lemon juice and 1/2 teaspoon salt. Add a dash of pepper.