Steamed Vegetables with Tomato and Basil Dressing

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Tomato and Basil Dressing:

4 ripe medium tomatoes, halved

1 tablespoon white wine vinegar

2 cloves garlic, smashed

2 teaspoons kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes

1/2 cup extra-virgin olive oil

1 cup loosely packed fresh basil leaves


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


  1. 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.
  2. 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.

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