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.
- 6 tablespoons extra virgin olive oil
- 5 sun-dried tomatoes packed in oil, 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
- fresh ground black pepper
- 3 shallots or 3 red onions, thinly sliced
- 1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
- 1 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
- In a medium bowl, whisk together 3 tablespoons 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 or onion 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.