Vegetables Tossed in Olive Butter

1 Review
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Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
Prep Time
15 Mins
Cook Time
16 Mins
Yield
Makes 6 servings
July 2008
RECIPE BY Southern Living

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

How to Make It

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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Ratings & Reviews

Number1Becky's Review

Number1Becky
July 26, 2010
Used this whole menu for a celebration dinner with my Canasta group. This was outstanding and easy to do. I will definitely use the recipe again as will most of my Canasta girls.
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