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

Place potatoes in a steaming rack in a large Dutch oven; add water to a 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 mushrooms; cover and steam 5 minutes. Add corn; cover and steam 1 minute. Transfer vegetables to a bowl; toss with Olive Butter. Yield 6 servings.

Note: 1 (10 ounce) package frozen asparagus can be substituted for 1 pound fresh asparagus. To cook, add thawed asparagus with red pepper, zucchini and mushrooms.

OLIVE BUTTER:

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

Combine ingredients. Yield 3/4 cup.