Olive and Sun-Dried Tomato Vegetables

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  • Level: Easy
  • Total: 16 min
  • Prep: 5 min
  • Cook: 11 min
  • Yield: 2 servings
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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


  1. In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
  2. 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.
  3. Transfer the vegetables to a serving bowl. Serve immediately.