Olive and Sun-Dried Tomato Vegetables

INGREDIENTS

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