Vegetables With Olives and Sun-Dried Tomatoes
16 mins (prep 5, cooking 11)
13 ingredients
2-4 servings
This is a great dish to use up fresh summer veggies. I add 2 Tbsp. of balsalmic vinegar in the first step and have also sprinkled with fresh Parmesan or Asiago cheese just before serving. I think this recipe is flexible enough to use any veggies you have on hand, so experiment! This is adapted from Food Network, the Giada At Home Show.

Categories:  low-protein , for-1-or-2 , low-cholesterol , <-30-mins , quick , number-of-servings , healthy , low-carb , vegetable , low-in... , healthy-2 , low-sodium , time-to-make ,
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Serving Size (51.99 g)
Servings 2
Amount per Serving
Calories 392.23 Calories from Fat 399.33
% Daily Value *
Total Fat 44.37g 136.52%
Saturated Fat 6.13g 61.27%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.89mg 0.07%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.44mg% Iron 0.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sun-dried tomatoes packed in oil, pitted, pitted green olives, halved, dried thyme, fresh ground black pepper, red onions, summer squash