Vegetable Salad Provencal Recipe

Name: Vegetable Salad Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons vegetable oil, divided (use olive oil if you prefer); 3 medium onions, peeled and sliced (3/4 pound total); 2 garlic cloves, crushed; 2 large green peppers, seeded and cut into 1-inch long strips (3/4 pound total); 2 summer squash, sliced (3/4 pound total); 1 teaspoon dried basil; ½ teaspoon ground coriander; 1 bay leaf, crumbled; 1 teaspoon salt; pepper; 3 tablespoons lemon juice; ½ cup dry white wine; 3 medium tomatoes, sliced (1 pound total); chopped parsley

Servings: persons

6 tablespoons vegetable oil, divided (use olive oil if you prefer)
3 medium onions, peeled and sliced (3/4 pound total)
2 garlic cloves, crushed
2 large green peppers, seeded and cut into 1-inch long strips (3/4 pound total)
2 summer squash, sliced (3/4 pound total)
1 teaspoon dried basil
½ teaspoon ground coriander
1 bay leaf, crumbled
1 teaspoon salt
pepper
3 tablespoons lemon juice
½ cup dry white wine
3 medium tomatoes, sliced (1 pound total)
chopped parsley

1
Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
2
Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes.
3
Remove and set aside.
4
Add 2 more tablespoons of oil and heat until very hot.
5
Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes.
6
Remove and set aside.
7
Add remaining oil and heat until very hot.
8
Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
9
Return onions and green peppers to skillet.
10
Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine.
11
Mix well.
12
Increase heat to high and bring to a boil.
13
Reduce heat.
14
Spread tomatoes on top of mixture.
15
Cover and simmer over low heat for 5 minutes.
16
Gently place mixture in a shallow serving dish.
17
Cover and refrigerate at least 4 hours.
18
Toss lightly and sprinkle with parsley just before serving.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons vegetable oil, divided (use olive oil if you prefer), 3 medium onions, peeled and sliced (3/4 pound total), 2 garlic cloves, crushed, 2 large green peppers, seeded and cut into 1-inch long strips (3/4 pound total), and more.

Yes, Vegetable Salad Provencal falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Salad Provencal

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