Steamed Summer Veggies with Olive Butter
From sparow64 17 years ago
- 10 minutes to make
- Serves 6
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 shopping list
- 1/3 cup butter, melted shopping list
- 1 tablespoon lemon zest shopping list
- 3 tablespoons lemon juice shopping list
- 1 pound fresh asparagus shopping list
- 4 small red potatoes, unpeeled and sliced shopping list
- 1 zucchini, sliced shopping list
- 1 small sweet red pepper, cut into very thin 2-inch-long strips shopping list
- 1/2 pound sliced fresh mushrooms shopping list
- 1 (7 -ounce) jar baby corn ears, drained shopping list
- *chopped tomato for garnish shopping list
How to make it
- Combine first 4 ingredients; set aside.
- Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired.
- Cut asparagus into 2-inch pieces. Set aside.
- Arrange potato slices in a vegetable steamer over boiling water in a large Dutch oven; cover and steam 8 minutes.
- Add asparagus, zucchini, pepper, and mushrooms; cover and steam 5 minutes.
- Add corn; cover and steam 1 minute.
- Transfer vegetable mixture to a bowl; toss gently with olive mixture.
- Top with fresh chopped tomato
The Rating
Reviewed by 6 people-
Yum.
jenniferbyrdez
in kenner loved it
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Like the olive butter will try it on some grilled veggies......nice post
grizzlybear
in loved it
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sounds good thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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