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.

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