Vermicular | Steam-Roasted Vegetables

Ingredients

• 1 medium carrot (100 g), peeled, cut into bite-sized pieces
• 3 small potatoes (200 g total), each cut into 4 pieces
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• 1 medium zucchini (120 g), cut into ¾" slices
• ½ each red and yellow bell pepper (100 g total), cut into bite-sized pieces
• ½ head cauliflower (250 g), cut into small florets
• 1 ½ tablespoons (20 g) unsalted butter, room temperature