Steamed Vegetables with Tomato and Basil Dressing

Name: Steamed Vegetables with Tomato and Basil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do.
3
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.
4
Roughly chop the basil and stir into the dressing.
5
Set aside for 15 minutes to let the flavors come together.
6
Remove the garlic.
7
For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat.
8
Place the vegetables in a bamboo or collapsible steamer.
9
Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender.
10
Serve warm or at room temperature with the dressing.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ripe medium tomatoes, halved, 1 tablespoon white wine vinegar, 2 cloves garlic, smashed, 2 teaspoons kosher salt, and more.

Yes, Steamed Vegetables with Tomato and Basil Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!