Instructions: (Prepare these in the kitchen and serve at peak of flavor.)

Strip husks and silk from corn; wrap ears in plastic bag and refrigerate.

Soak broccoli and asparagus in warm salted water 5 minutes; remove from water and trim; cut broccoli into 2-inch florets and asparagus into 2-inch pieces. Pack separately in plastic bags; refrigerate. Halve, seed and quarter red peppers; pack in plastic bag and refrigerate until 30 minutes before serving time.

Fill a large kettle with boiling water to a depth of 1 inch; place a rack over water and arrange vegetables in piles on rack. Cover kettle.

Return water to boiling; lower heat, but be sure water continue to boil. Steam 15 minutes, or until vegetables are crisp-tender when pierced with a two-tined fork.

While vegetables steam, heat butter with savory and pepper in a small sauce- pan. Arrange vegetables in piles on a serving platter; spoon butter mixture over to coat evenly.

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