Vegetables With Olives And Sun Dried Tomatoes Food

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

SWORDFISH WITH LEMON, OLIVES AND SUN-DRIED TOMATOES

Steps:

• Arrange lemon slices, overlapping slightly, in a microwave-safe, shallow baking dish.
• Put the swordfish on top of the lemon.
• Sprinkle with olives, tomato and scallions.
• Drizzle with oil.
• Cover the dish tightly with plastic wrap.
• Microwave at high power for 4 minutes.
• Remove the dish, cut a slit in the plastic wrap and let stand a few minutes.
• Check for doneness. Return to microwave for short time if needed.

OLIVE AND SUN-DRIED TOMATO VEGETABLES

Steps:

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

PASTA WITH SUN-DRIED TOMATOES, CHERRY TOMATOES, OLIVES AND GOAT

Steps:

• Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
• Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
• Add the cherry tomatoes and heat till skins begin to pop.
• Stir in olives, basil and parsley.
• Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
• Salt and fresh ground pepper to taste.

GRILLED VEGETABLES WITH OLIVE AND SUN-DRIED TOMATO DRESSING

Steps:

• Spray grill with oil spray and prepare barbecue (medium-low heat). Spray all vegetables on all sides with oil spray. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
• Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.
• Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.

AUBERGE SPICED OLIVES WITH GARLIC, ORANGE AND SUN-DRIED TOMATOES

Steps:

• Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
• Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.
• Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
• Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.
• Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
• These can be made up to 3 days in advance.

VEGETABLES WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• In a medium bowl, whisk together 3 tablespoons olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
• In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat.
• Add the shallots or onion and cook until translucent and tender, about 2 to 3 minutes.
• Add the zucchini, yellow squash, 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 until coated.
• Transfer the vegetables to a serving bowl. Serve immediately.