Vegetables With Olives and Sun-Dried Tomatoes

Total Time
5 mins
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.

Skip to Next Recipe




  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.