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Sauteed Bell Peppers And Summer Squash With Black Olives Recipe

by Global Cookbook

Ingredients

3 Tbsp. extra virgin extra virgin olive oil 2 x onions, thinly sliced 4 x garlic cloves, coarsely minced 1 x red bell pepper, stemmed, deribbed and thinly sliced 1 x green bell pepper, stemmed, deribbed and thinly sliced 2 x zucchini, trimmed and diced

2 x yellow summer squash, trimmed and diced 1/2 x to 1 tsp. fresh thyme leaves 3 Tbsp. tomato puree     Healthy pinch of sugar, if needed 15 x black Mediterranean-type olives, such as oil cured Italian ones     Salt and pepper, to taste

Directions

1. Heat the oil in a large frying pan over medium-high heat. Add in the onions and saute/fry for 9 to 10 min, stirring occasionally, till they are golden brown and soft. Add in the garlic and bell peppers and saute/fry till they, too, have softened.
2. Push the pepper mix to the side of the pan. Add in the green and yellow squash; saute/fry till almost tender, then incorporate the pepper mix.
3. Add in the thyme, tomato puree and sugar. Cook for a minute or possibly two, then add in the olives and heat through. Season with salt and pepper (olives are salty so you might not need any salt at all). Serve hot or possibly at room temperature.
4. Serves 5

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