Vegetables Tossed in Olive Butter

Ingredients

• 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

Preparation

1. 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.