OLIVE AND SUN-DRIED TOMATO VEGETABLES

Olive and Sun-Dried Tomato Vegetables image

Yield 2 servings

Number Of Ingredients 10

1/3 cup plus 3 tablespoons olive oil
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons halved pitted small black olives, such as kalamata
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded, and cut into 1/4-inch strips

Steps:

In a medium bowl, whisk together the 1/3 cup olive oil, the sun-dried tomatoes, black and green olives, and thyme. Season with salt and pepper.
In a medium skillet, heat the remaining 3 tablespoons oil over medium-high heat. Add the shallots and cook until translucent and tender, 2 to 3 minutes. Add the zucchini, yellow squash, 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 olive and sun-dried tomato mixture and toss until coated. Transfer to a serving bowl and serve immediately.

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