Vegetables tossed in olive butter
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Potatoes, red; unpeeled and sliced |
| 1 | pounds | Asparagus, fresh; cut into 2\" pieces |
| 1 | small | Pepper, sweet red; cut into |
| ⅓ | cup | Olives, ripe; sliced |
| ⅓ | cup | Butter (or marg.); melted thin strips |
| 1 | Zuchini; sliced | |
| ½ | pounds | Mushrooms, fresh; sliced |
| 7 | ounces | Corn, baby ears; (sm jar) |
| 1 | tablespoon | Lemon peel; grated |
| 3 | tablespoons | Lemon juice |
Directions
OLIVE BUTTER
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: ¾ 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
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