Vegetables With Olives and Sun-Dried Tomatoes

Name: Vegetables With Olives and Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Yield: 2-4 serving(s)
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

Submitted 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."

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photo by Tinkerbell

Ready In:: 16mins
Ingredients:: 11
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

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.

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Reviews

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!

Tinkerbell

RECIPE SUBMITTED BY

Scoutie

Roseville, California

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>

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