Recipe for Sauteed Bell Peppers and Summer Squash with Black Olives 
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Yield:
5
Ingredients:
Amount Ingredient
3 tbl extra virgin olive oil
2 x onions, thinly sliced
4 x garlic cloves, coarsely chopped
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 teaspoon fresh thyme leaves
3 tbl tomato puree
Pinch of sugar, if needed
15 x black Mediterranean-type olives, such as oil cured Italian ones
Instructions:
Instructions: Heat the oil in a large frying pan over medium-high heat. Add the onions and saute for 9 to 10 minutes, stirring occasionally, until they are golden and soft. Add the garlic and bell peppers and saute until they, too, have softened.

Push the pepper mixture to the side of the pan. Add the green and yellow squash; saute until almost tender, then incorporate the pepper mixture.

Add the thyme, tomato puree and sugar. Cook for a minute or two, then add the olives and heat through. Season with salt and pepper (olives are salty so you might not need any salt at all). Serve warm or at room temperature.

Serves 5

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