Name: Steamed Vegetables with Tomato and Basil Dressing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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.

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Steamed Vegetables with Tomato and Basil Dressing

Tomato and Basil Dressing:

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