Olive and Sun-Dried Tomato Vegetables

• 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

1. In a medium bowl, whisk together the 1/3 cup olive oil, the sun-dried tomatoes, black and green olives, and thyme.
2. Season with salt and pepper.
3. In a medium skillet, heat the remaining 3 tablespoons oil over medium-high heat.
4. Add the shallots and cook until translucent and tender, 2 to 3 minutes.
5. Add the zucchini, yellow squash, 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 olive and sun-dried tomato mixture and toss until coated.
8. Transfer to a serving bowl and serve immediately.

olive oil, tomatoes, black olives, green olives, thyme, salt, shallots, zucchini, yellow summer, red bell pepper

Taken from www.epicurious.com/recipes/food/views/olive-and-sun-dried-tomato-vegetables-386890 (may not work)