Recipe courtesy of Giada De Laurentiis
Episode: Table for Two
Olive and Sun-Dried Tomato Vegetables
Total:
16 min
Active:
5 min
Yield:
2 servings
Level:
Easy
Total:
16 min
Active:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.

In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.

Transfer the vegetables to a serving bowl. Serve immediately.

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