Country Garden Stir-Fry with Herbed Butter

Place 1/3 cup water in large nonstick skillet or wok. Add beans, carrots and cauliflower. Bring to a boil. Reduce heat, cover tightly and simmer 8 to 10 minutes or until crisp-tender.

Meanwhile, in small bowl, whisk together butter, 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 butter mixture.