Vegetables With Olives and Sun-Dried Tomatoes

Total Time
16mins
Prep
5 mins
Cook
11 mins

This is a great dish to use up fresh summer veggies. I add 2 Tbsp. of balsalmic vinegar in the first step and have also sprinkled with fresh Parmesan or Asiago cheese just before serving. I think this recipe is flexible enough to use any veggies you have on hand, so experiment! This is adapted from Food Network, the Giada At Home Show.

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Ingredients

Nutrition

Directions

  1. In a medium bowl, whisk together 3 tablespoons 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.
  3. Add the shallots or onion and cook until translucent and tender, about 2 to 3 minutes.
  4. 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.
  5. Transfer the vegetables to a serving bowl. Serve immediately.