Vegetables With Olives and Sun-Dried Tomatoes

READY IN: 16mins
Recipe by Scoutie

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.

Top Review by Tinkerbell

OMG! I nearly ate the whole recipe right out of the saute pan! It looks like a lot of ingredients, but it goes together so quickly. I used your suggestion of adding balsamic vinegar and Asiago cheese, as I had them both on hand and I think both were excellent additions. I only had one large shallot left, but next time I'll be sure to use more. They caramelized nicely & really complimented all the other flavors. My green olives were stuffed with garlic & jalapenos so after slicing them in half, I tossed the peppers & put the garlic into the veggies. I think this is my favorite way of eating zucchini & yellow squash now! Thanks for posting, Scoutie! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes!

Ingredients Nutrition


  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.

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