1 pt. cherry tomatoes
1/2 lb. summer squash, if available
1/2 lb. zucchini, or 1 lb., if not using summer squash
1/2 lb. carrots
Large clove of garlic
1/2 c. olive oil, preferably imported
2 to 3 tbsp. chopped fresh basil, or 2 to 3 tsp. dried
Pinch of sugar
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. red wine vinegar, preferably imported

In medium-size saucepan fitted with vegetable steamer, bring to a boil enough water to come just up to but not above bottom of steamer. Meanwhile, wash and dry tomatoes, summer squash, and zucchini. Remove stems from tomatoes. Trim off ends of summer squash and zucchini and discard. Cut into 3/4 inch thick rounds. Peel carrots, cut into 1 1/2 inch long pieces, and cut each piece lengthwise into quarters. You will have about 1 3/4 cups summer squash, 2 cups zucchini, and about 1 cup carrots. Peel garlic. Place squash and zucchini in steamer; steam 2 minutes. Transfer squash to large heatproof bowl. Place carrots in steamer and steam 10 minutes. Add carrots to squash, cover and keep warm in oven. Combine oil, basil, pinch of sugar, salt, and pepper in small saucepan. Put garlic through ress, add to mixture in pan and cook over low heat 4 minutes. Stir in vinegar and pour warm dressing over vegetables. Add whole cherry tomatoes and toss to combine.