Vegetables Tossed in Olive Butter |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 1 |
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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 |
Directions:
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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