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 julienne strips
1 zucchini, sliced
1/2 lb. fresh mushrooms, sliced
1 (7 oz.) jar baby corn ears (in water)
olive butter

Preparation

Place potatoes in a steaming rack in a large Dutch oven.
Add water to depth of 1-inch.
Bring to a boil.
Cover and steam 5 minutes.
Add asparagus and red 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.
Toss with olive butter.
Yields 6 servings.