In a non-stick skillet over medium-low heat, melt half of the butter (see note). Add 2 of the 4 parts of the vegetables to the skillet, arranging them into circles 5-inches (12 cm) in diameter. Cook for 10 minutes or until brown. Flatten with a spatula. Carefully turn and cook for another 10 minutes or until brown. Transfer to a plate and keep warm. Repeat with the remaining vegetables and butter.
