Olive and Sun-Dried Tomato Vegetables

Deselect All

1/3 cup olive oil, plus 3 tablespoons

5 oil-packed sun-dried tomatoes, drained and finely chopped

2 tablespoons pitted small black olives, such as kalamata, halved

2 tablespoons halved pitted green olives

1/4 teaspoon dried thyme

Kosher salt for seasoning, plus 1/2 teaspoon

Freshly ground black pepper

3 shallots, thinly sliced

1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds

1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds

1 small red bell pepper, cored, seeded and cut into 1/4-inch strips