Instructions: Wash and tip green beans; cut into 3-inch lengths. Peel carrots. Peel squash and cut in half lengthwise, then into 3-inch strips. Drop tomatoes into very hot water for 30 seconds; cool and peel. Drain potatoes. In a large skillet bring salted water to a boil. Place beans in one-third section of the pan, carrots in another third. Simmer 10 minutes. Add squash in last third of the pan. Cover and simmer until all vegetables are just tender. Heat 3 tablespoons of butter in another skillet. Saute potatoes and tomatoes until potatoes are lightly brown. Remove all vegetables in groups to a platter and keep warm. Melt remaining butter with salt, pepper, and parsely. Pour over vegetables and serve immediatly.

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