1 lb. zucchini
1 lb. summer squash
1/2 lb. carrots
Water
Salt
1/2 c. chopped parsley
1/4 c. butter
2 tbsp. lemon juice
1/4 tsp. pepper

Cut zucchini and summer squash into strips 2 inches long. Slice carrots on a diagonal. In a 3 quart saucepan over medium heat, in 1 inch boiling water. Heat vegetables and salt until boiling. Reduce heat to low, cover and simmer 3 minutes or until vegetables are tender-crisp; drain.

Return vegetables to saucepan, over low heat. Stir in chopped parsley, butter, lemon juice and pepper until butter is melted.