Olive and sun-dried tomato vegetables
Recipe by:
Giada De Laurentiis
11
5
2
Easy
- 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.
