Vegetables Tossed in Olive Butter

Chicken AlouetteRecipe
Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 16 Minutes


4 small red potatoes, unpeeled and sliced
1 pound fresh asparagus, cut into 2-inch pieces
1 small red bell pepper, cut into 2-inch strips
1 zucchini, sliced
1/2 pound fresh mushrooms, sliced
1 (7-ounce) jar baby corn ears, drained


1. Arrange potato in a steamer basket over boiling water; cover and steam 5 minutes. Add asparagus and bell pepper; cover and steam 5 minutes. Add zucchini and mushrooms; cover and steam 5 minutes. Add corn; cover and steam 1 minute. Transfer vegetables to a bowl, and toss with Olive Butter.