Steamed Summer Veggies With Olive Butter |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Love this when the fresh veggies come in! Found online a few years ago. I love to top it with chopped tomato. Ingredients:
1/3 cup sliced ripe olives |
1/3 cup butter, melted |
1 tablespoon lemon zest |
3 tablespoons lemon juice |
1 pound fresh asparagus |
4 small red potatoes, unpeeled and sliced |
1 zucchini, sliced |
1 small sweet red pepper, cut into very thin 2-inch-long strips |
1/2 pound sliced fresh mushrooms |
1 (7 -ounce) jar baby corn ears, drained |
*chopped tomato for garnish |
Directions:
1. Combine first 4 ingredients; set aside.
2. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired.
3. Cut asparagus into 2-inch pieces. Set aside.
4. Arrange potato slices in a vegetable steamer over boiling water in a large Dutch oven; cover and steam 8 minutes.
5. Add asparagus, zucchini, pepper, and mushrooms; cover and steam 5 minutes.
6. Add corn; cover and steam 1 minute.
7. Transfer vegetable mixture to a bowl; toss gently with olive mixture.
8. Top with fresh chopped tomato
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