Instructions: In a small bowl, place the hot water and chopped sun-dried tomatoes, and set aside for 10 minutes to rehydrate.

In a non-stick skillet, place the pine nuts, and cook over low heat for 4 to 5 minutes or until lightly toasted and fragrant. Remove the pan from the heat, transfer the toasted pine nuts to a small bowl, and set aside.

In the same skillet, saute the onion in olive oil for 5 minutes to soften. Add both types of peppers and celery, and saute for an additional 3 minutes. Add the garlic and saute an additional 1 minute. Add the zucchini and summer squash, and continue to saute an additional 5 to 7 minutes or until the vegetables are crisp tender.

Drain the sun-dried tomatoes. Add the sun-dried tomatoes, toasted pine nuts, and the remaining ingredients, and toss gently to combine. Cook the vegetable mixture an additional 2 minutes to allow the flavors to blend. Taste and adjust seasonings, as necessary. Transfer the mixture to a large bowl or platter for service.

This recipe yields 8 to 10 servings.

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