Olive and Sun-Dried Tomato Vegetables

Name: Olive and Sun-Dried Tomato Vegetables
Yield: 2 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

December 20, 2011

Much as I love vegetables, sometimes even I get a bit bored of the same old same old, and I’m always looking for easy ways to jazz up plain sautéed vegetables. I’ve found that adding something sweet and salty nearly always does the trick, and this colorful mix is a case in point. I always make extras so I can snack on leftovers the next day, adding some crusty bread for sopping up the flavorful vegetable juices.

Recipe information

Yield
2 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

Preparation

Step 1
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.
Step 2
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.
Step 3
Add the warm vegetables to the olive and sun-dried tomato mixture and toss until coated. Transfer to a serving bowl and serve immediately.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

TagsItalian American Italian European Sun-Dried Tomato Tomato Vegetable Olive Zucchini Squash Bell Pepper Side Dinner Dairy Free Nut Free Vegetarian Vegan Gluten Free Weeknight Meals Easy Quick Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes