Vegetables With Olives and Sun-Dried Tomatoes

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.

• Ready In: 16 mins
• Serves: 2-4

Ingredients

• 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

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.