|Green beans||4 Ounce (1 Cup, Whole)|
|Sliced yellow summer squash||1⁄2 Cup (8 tbs)|
|Tomato||1 Large, cut into 6 wedges|
Rinse green beans and squash.
Place vegetables in 1-quart microproof casserole.
Stir in thyme, sage, and pepper.
Cover with casserole lid and cook on HI, 4 to 5 minutes, or until vegetables are tender-crisp, stirring once.
Arrange tomato wedges over vegetables.
Dot with butter.
Cover and cook on HI, 1 1/2 to 2 minutes, or just until butter melts.