Olive and Sun-Dried Tomato Vegetables

Total Time:
16 min
Prep:
5 min
Cook:
11 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 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
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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