Instructions: Wash, clean and trim all vegetables.

Slice carrots diagonally into 5mm thick pieces.

Cut broccoli and cauliflower into small flowerets.

Section squash and halve beans if necessary.

Cut red capsicum into a fine julienne.

Bring a large pot of water to the boil.

Add carrots and cauliflower first, cook 3-4 minutes, then add beans, broccoli and squash, cook 2-3 minutes more, lastly add the snowpeas and cook 1 minute longer.

Drain into a colander, season well, toss in melted butter.

Serve immediately.

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