Olive And Sun-Dried Tomato Vegetables
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
56
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme
2
Season with salt and pepper, to taste
3
In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat
4
Add the shallots and cook until translucent and tender, about 2 to 3 minutes
5
Add the zucchini, yellow squash, red 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 oil mixture and toss until coated
8
Transfer the vegetables to a serving bowl
9
Serve immediately