Steamed Vegetables with Tomato and Basil Dressing (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
3. Copyright 2004 Television Food Network, G.P. All rights reserved.
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