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    You are in: Home / Recipes / Vegetables With Olives and Sun-Dried Tomatoes Recipe
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    Vegetables With Olives and Sun-Dried Tomatoes

    Vegetables With Olives and Sun-Dried Tomatoes. Photo by **Tinkerbell**

    1/1 Photo of Vegetables With Olives and Sun-Dried Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    5 mins

    11 mins

    Scoutie's Note:

    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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    Units: US | Metric


    1. 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. 2
      In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat.
    3. 3
      Add the shallots or onion and cook until translucent and tender, about 2 to 3 minutes.
    4. 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. 5
      Transfer the vegetables to a serving bowl. Serve immediately.

    Ratings & Reviews:

    • on June 11, 2010


      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!

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    Nutritional Facts for Vegetables With Olives and Sun-Dried Tomatoes

    Serving Size: 1 (165 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 458.9
    Calories from Fat 398
    Total Fat 44.2 g
    Saturated Fat 6.1 g
    Cholesterol 0.0 mg
    Sodium 240.9 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 3.9 g
    Sugars 5.4 g
    Protein 4.0 g

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