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Photo by: Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins

Vegetables Tossed in Olive Butter

Southern Living JULY 2008

Yield: Makes 6 servings
Cook time:16 Minutes
Prep time:15 Minutes

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. 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.

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Vegetables Tossed in Olive Butter recipe