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Recipe courtesy of Giada De Laurentiis

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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Ingredients

Directions

  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.

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