Vegetables Tossed In Olive Butter

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
• 12 lb fresh mushrooms sliced
• 1 7 oz jar baby corn ears
• Olive Butter

Directions

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