4 sm. red potatoes, unpeeled & sliced
1 lb. fresh asparagus, cut into 2 inch pieces
1 sm. sweet red pepper, cut into 2 inch julienne strips
1 zucchini, sliced
1/2 lb. fresh mushrooms, sliced
1 (7 oz.) jar baby corn ears
Olive butter

OLIVE BUTTER:

1/3 c. butter, melted
3 tbsp. lemon juice
1/3 c. ripe olives, sliced
1 tbsp. lemon zest

Place potatoes in a steaming rack in a large Dutch oven; add water to depth of 1 inch. Bring to a boil; cover and steam 5 minutes. Add asparagus and red pepper; cover and steam 5 minutes. Add zucchini and mushroom; cover and steam 5 minutes. Add corn; cover and steam 1 minute. Transfer vegetables to a bowl; toss with olive butter. Yields: 6 servings.