Ingredients Jump to Instructions ↓

  1. 1/3 cup olive oil, plus

  2. 3 tablespoons 5 oil-packed sun-dried tomatoes, drained and finely chopped

  3. 2 tablespoons pitted small black olives, such as kalamata, halved

  4. 2 tablespoons halved pitted green olives

  5. 1/4 teaspoon dried thyme Kosher salt for seasoning, plus

  6. 1/2 teaspoon Freshly ground black pepper

  7. 3 shallots, thinly sliced

  8. 1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds

  9. 1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds

  10. 1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk together 1/3 cup 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 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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