Olive and sun-dried tomato vegetables

  • 8 tbsp olive oil, divided
  • 5 oil-packed sun-dried tomatoes, drained and finely chopped
  • 15g pitted small black olives, such as kalamata, halved
  • 15g halved pitted green olives
  • 1/4 tsp dried thyme
  • Salt for seasoning, plus 1/2 tsp
  • Freshly ground black pepper
  • 3 shallots, thinly sliced
  • 1 courgette, ends trimmed and discarded, cut into 1cm rounds
  • 1 yellow squash, ends trimmed and discarded, cut into 1cm rounds
  • 1 small red pepper, cored, seeded and cut into 0.5cm strips

1) In a medium bowl, whisk together 5 tablespoons olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.

2) In a medium frying pan, 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 courgettes, squash, red 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.

3) Transfer the vegetables to a serving bowl. Serve immediately.

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