Vegetables tossed in olive butter

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Recipe by: gora

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Potatoes, red; unpeeled and -thin strips
-sliced 1 Zuchini; sliced
1 lb Asparagus, fresh; cut into 1/2 lb Mushrooms, fresh; sliced
-2" pieces 7 oz Corn, baby ears; (sm jar)
1 sm Pepper, sweet red; cut into

------------------------OLIVE BUTTER-----------------------------
1/3 c Olives, ripe; sliced 1 tb Lemon peel; grated
1/3 c Butter (or marg.); melted 3 tb Lemon juice

Arrange potatoes in a steamer basket over boiling water. Cover and
steam 5 minutes. Add asparagus and red pepper; cover and steam 5
minutes. Add zucchini and mushrooms; cover and stream 5 minutes. Add
corn; cover and steam 1 minutes. combine vegetables and Olive Butter
in a bowl, tossing to coat.

Olive Butter: Combine all ingredients. Yield: 3/4 cup/

NOTE: One 10 oz. package frozen asparagus, thawed, may be substituted.
Tocook, add thawed asparagus with zucchini and mushrooms.

SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-25-94