Vegetables Tossed In Olive Butter - cooking recipe

Ingredients

4 small red potatoes, unpeeled and sliced
1 lb. fresh asparagus, cut into 2-inch pieces
1 small sweet red pepper, cut into 2-inch julienne strips
1 zucchini, sliced
1/2 lb. fresh mushrooms, sliced
1 (7 oz.) jar baby corn ears
Olive Butter

Preparation

Mix vegetables and steam until tender.
Transfer to a bowl. Toss with Olive Butter.
Yields 6 servings.