1 pound green beans, chopped
4-5 carrots, sliced
6 potatoes, chopped
1 medium onion, chopped
juice of 1 lemon
olive oil, as needed
salt and pepper, to taste
fresh parsley, to garnish
1. Cover vegetables with water.
2. Cook about 15 minutes or until tender but not mushy.
3. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley.