Green Vegetable Medley

1 ½ lbs green beans, trimmed

1 container (10 ozs) Brussels sprouts, trimmed and each cut into quarters, or halves if small

1 package (10 ozs) frozen peas

1 cup loosely packed fresh parsley leaves, chopped

2 Tbls olive oil

1 Tbls grated fresh lemon peel

1 tsp salt

½ tsp dried tarragon

¼ tsp coarsely ground black pepper

In 5 to 6 quart saucepot, place green beans and Brussels sprouts with enough water to cover; heat to boiling over high heat. Reduce heat to low, simmer, uncovered, 10 to 12 minutes or until vegetables are tender. Place frozen peas in colander. Pour green bean mixture over peas; drain.

Return vegetables to saucepot; toss with parsley and remaining ingredients to coat well. Transfer to bowl to serve warm or at room temperature. Makes 12 accompaniment servings.

May be reheated in microwave, covered, for about 5 minutes.