Name: Olive and Sun-Dried Tomato Vegetables
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 2 servings
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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Olive and Sun-Dried Tomato Vegetables

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