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Vegetables Tossed in Olive Butter

Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
Prep time 15 mins
Cook time 16 mins
Yield Makes 6 servings


  • 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
  • Olive Butter

How to Make It

  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.