Vegetables With Olives And Sun-dried Tomatoes

Total Time: 16 mins Preparation Time: 5 mins Cook Time: 11 mins

Ingredients

• Servings: 2
• 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

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.