Olive and Sun-Dried Tomato Vegetable Salad

This Mediteranian style salad is as colorful
as it is tasty on a cool summpr day.

Ingredients:
5 tablespoons olive oil, plus 3 tablespoons
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons pitted small black olives, such as kalamata, halved
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Kosher salt for seasoning, plus 1/2 teaspoon
Freshly ground black pepper
3 shallots, thinly sliced
1 small zuccini, ends trimmed and discarded, cut into 1/2-inch rounds
1 yellow squash, ends trimmed and discarded, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

Directions:
In a medium bowl, whisk together 1/3 cup olive oil,
sun-dried tomatoes, olives, and thyme.
Season with salt and pepper, to taste.
In a medium frying pan, heat remaining
3 tablespoons of oil over medium-high heat.
Add the shallots and cook until translucent.
Add the courgettes, marrow, red bell 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.
Transfer the vegetables to a serving bowl.
Serve immediately.