Squash, Green-Bean Sauté

1 onion, diced

1 Tbsp. minced parsley

1/3 cup olive oil

1 cup boiling water

3 small or 2 medium summer squash

            Salt and pepper

1 lb. green beans

Cook onion in oil until slightly browned. Cut squash in ¼ inch slices. Add squash, green beans, cut in 1 inch pieces, parsley, and water to onion. Cover, and cook over low heat 10 minutes, or until vegetables are tender. Season, with salt and pepper. Makes 4 servings.