Photo: Olive and Sun-Dried Tomato Vegetables Recipe
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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By goudacheese
Alexandria, VA
on September 17, 2011
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Have made many times....we love this! Such a grand taste with the mix of ingredients.
By gviolette1
Presque Isle, ME
on July 28, 2011
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Huge hit with my m-i-l, aunt and cousin. Even the ones who don't like sun dried tomato liked this dish. Didn't measure the oil. I put about 2 Tbsp in the pan and added the tomatoes and olives when I turned off the burner. Also, didn't measure s&p, just put some in to taste. Super easy. Don't get crazy with measurements, just relax and this simple recipe with come together.
By ukatchme_11990311
Las Vegas, Nevada
on February 14, 2011
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What a delicious combo of olives & veggies. This was a bit hit with our dinner guests. I cut WAY BACK on the olive oil after reading other reviews - it's true, it would be way too oily if you follow the recipe as written. Also, using green olives which are very salty, I will omit a lot of the salt directed for seasoning this dish. A bit on the too salty side using the Kalamata olives & green combo. I added halved Lindsey black olives for color & to knock down the salty flavor. This would be a perfect side dish by eliminating a lot of oil & most of the salt. It's a keeper - so colorful and for summertime you wouldn't have to worry about it spoiling in the heat. PS I made a double batch - it was a good thing! It is DELICIOUS!!!!
Read all 16 reviews