16 ounces olives drained, rinsed
2 tablespoon extra virgin olive oil (plus more for drizzling)
4 cloves fresh garlic
½ pound yellow sunburst squash, cut into halves
½ pound green patty pan squash, cut into halves
½ pound zucchini, medium, halved lengthwise and cut into ½” pieces
1 teaspoon fine sea salt
1 cup fresh plum tomato puree
⅛ teaspoon red pepper flake
½ teaspoon sugar
1 tablespoon Fresh parsley, roughly chopped
Recipe and photo courtesy of FOODMatch [1]
Links
[1] https://foodmatch.com