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1/2 cup water
1/2 lb. whole green beans
4 carrots, diagonally sliced 1/8 inch thick
2 cups fresh cauliflower florets
1/4 cup cup olive oil
1 tbsp. fresh lemon juice
1 tbsp. finely chopped parsley
1/2 tsp. salt

Place 1/2 cup water in large skillet (a wok is good, too). Add beans, carrots and cauliflower. Bring to a boil. Reduce heat and simmer for 10 minutes. In small bowl, whisk together olive oil, lemon juice, parsley and salt; set aside.

Uncover vegetables, increase heat to high and cook, stirring gently, until all liquid has evaporated. Be careful not to burn vegetables.
Remove from heat; toss gently with olive oil mixture.