Olive and Sun-Dried Tomato Vegetables Recipe

Name: Olive and Sun-Dried Tomato Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a medium bowl, whisk together the 1/3 cup olive oil, the sun-dried tomatoes, black and green olives, and thyme.
2
Season with salt and pepper.
3
In a medium skillet, heat the remaining 3 tablespoons oil over medium-high heat.
4
Add the shallots and cook until translucent and tender, 2 to 3 minutes.
5
Add the zucchini, yellow squash, bell pepper, and 1/2 teaspoon salt.
6
Cook, stirring frequently, for 6 to 8 minutes, until the vegetables are tender.
7
Add the warm vegetables to the olive and sun-dried tomato mixture and toss until coated.
8
Transfer to a serving bowl and serve immediately.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Olive and Sun-Dried Tomato Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive and Sun-Dried Tomato Vegetables

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