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Summer Vegetable Feast (Steamed Veggies And Tomato Salad)

Summer Vegetable Feast (Steamed Veggies And Tomato Salad) is built on Tomatoes Chopped Green Onions and Red Wine Vinegar Salt And Pepper. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 4
• 1 tbsp

Method (preview)

1. 1

   Tomato salad: Chop 4 tomatoes and mix them with a handful of chopped green onions (scallions -- green part only) and 1 tablespoon of red wine vinegar.

2. 2

   Place them in a large pot, cover with water, add a veggie broth cube or two plus spices if you wish (oregano, basil) and bring to a boil.

3. 3

   Cook at high until potatoes are done and you can push a fork through them easily (approx. 15 minutes).

4. 4

   Corn on the cob: bring a large pot of water to a boil (do not salt water).

5. 5

   Meanwhile, remove husks and silk from the corn.

6. 6

   Boil cobs for 10 minutes.

7. 7

   Steamed asparagus: wash asparagus and trim bottoms from each spear.

8. 8

   Place spears in a large, shallow pan, and add a little water (about 1/2 cup).

9. 9

   Cook over medium-high heat, covered, until spears are tender (approx. 7 minutes).

10. 10

    Drain the asparagus, then squeeze fresh lemon juice over the spears before serving.

11. 11

    Preparation time = approximately 30 minutes