Steamed Vegetables with Tomato and Basil Dressing

Rated 3 stars out of 5
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  • Read 2 Reviews
Total Time:
45 min
Prep
20 min
Inactive
15 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

Tomato and Basil Dressing:

Vegetables:

  • 1/2 bunch broccoli, cut in large florets
  • 1/2 bunch cauliflower, cut in large florets
  • 2 carrots, cut in thick slices
  • 1 yellow or zucchini squash, cut in thick rounds
  • 1/2 to 1 head fennel, cut into thin wedges
  • 1 bunch asparagus
  • 8 cloves garlic
  • 1 bunch scallions

Directions

For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.

For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

Copyright 2004 Television Food Network, G.P. All rights reserved.

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Newest Ratings and Reviews

Read all 2 reviews

  • on March 07, 2010

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    da bomb

    people found this review Helpful.
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  • on July 07, 2006

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    Do yourself a favor, take the recipe, add a little less olive oil and make a nice bruschetta. The dressing has no business being served with steamed vegetables. Moreover, the asparagus and squash severly clash with the fennel and dressing.

    people found this review Helpful.
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