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Olive and Sun-Dried Tomato Vegetables Recipe

Olive and Sun-Dried Tomato Vegetables

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on September 17, 2011

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    Have made many times....we love this! Such a grand taste with the mix of ingredients.

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  • 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.

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  • 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!!!!

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  • on February 13, 2011

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    Neither of us is a big fan of zucchini or squash. Now we are! The tomatoes and olives, along with the herbs and good olive oil, make such a tasty dish. I used butternut squash, as I already had it, instead, and it was great. Barely any leftovers!
    I do agree that you can reduce the olive oil considerably. I used about the half the required.

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  • on February 08, 2011

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    Good recipe . . . but watch the amount of oil requested. Like other reviewers I agree it's just way too much oil. (Could this be a typo? I used 1/4 a cup of olive oil instead of the 1/3 cup and it was still too much. Next time I make it I will either add more veggies or cut back even more on the oil.

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  • on January 16, 2011

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    Fearing that it would be too oily, I used half the oil. Even so, I couldn't eat more than one bite due to the oil. =( I did like the flavor profile.

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  • on September 18, 2010

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    Taste was awesome! A delightful twist to a veggie dish that is a staple in our home. I too wish I had read the reviews before making the dish because there, was waaaaay too much oil even though I had cut the amount to 1/4 cup instead of 1/3. Next time, I will add the olives,etc. to the sauteed veggies and omit the extra 1/3 cup.

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  • on August 23, 2010

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    I had a surplus of squash from my garden and was looking for something tasty and different. This was it. Great alone, over rice or pasta. I added some capers.

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  • on June 21, 2010

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    I loved all the flavors and sure wish I'd read the reviews prior to making this - it was way too oily, but I'll just use less the next time I make this. It was really delicious!

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  • on February 16, 2010

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    This is the ultimate in Mediterranean vegetable dishes. The ONLY modification was to use less oil. I marinated the olive mixture in the 1/3 cup olive oil and then drained off that oil to saute the vegtables instead of a new 3 tablespoons. Even then, the amount of olive oil could have been a bit less, maybe a few tablespoons. Next time I will use 1/4 cup oil and drain that off to saute the veggies. They were good oily but less oily would be better. I soooo fell in love with this dish.

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