Time 10m Yield 6 Number Of Ingredients 6 Steps:
Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Time 10m Yield 1 bottle dressing Number Of Ingredients 9 Steps:
In a large stainless steel bowl, put the egg yokes in and whisk using a thin wired whip until the eggs turn light yellow. Add the oil, slowly whipping continuously. Add the red wine vinegar and all other ingredients. Voila!
Time 35m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Time 15m Yield 2 serving(s) Number Of Ingredients 10 Steps:
To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside. Steam vegetables for about 6 minutes. Spoon over the honey sesame dressing. Great with grilled chicken, fish or meat.
More about “steamed vegetables with tomato and basil dressing recipes”
Yield Serves 6 as a main course Number Of Ingredients 12 Steps:
To prepare the vegetables: On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency. Serve vegetables warm at room temperature with pesto. To make the pesto: In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 1/4 cups.
