Name: Vegetable Salad Provencal Recipe
Yield: 4 servings
Ingredients: 2 lg. green peppers, cored and cut in length wide strips; 2 med. yellow squash, cut into 1/2 slices; 2 zucchini; Extra virgin olive oil; 3 med. onions, peeled and sliced; 2 cloves garlic, crushed; 1 teaspoon dry basil; 1/2 teaspoon grnd coriander; 1 bay leaf; 1 teaspoon salt; Dash pepper; 3 tbsp. lemon juice; 1/2 c. dry white wine; 3 med. tomatoes, sliced 1/4 inch thick; Parsley, minced

Servings: persons

2 lg. green peppers, cored and cut in length wide strips
2 med. yellow squash, cut into 1/2 slices
2 zucchini
Extra virgin olive oil
3 med. onions, peeled and sliced
2 cloves garlic, crushed
1 teaspoon dry basil
1/2 teaspoon grnd coriander
1 bay leaf
1 teaspoon salt
Dash pepper
3 tbsp. lemon juice
1/2 c. dry white wine
3 med. tomatoes, sliced 1/4 inch thick
Parsley, minced

1
Heat in large skillet 2 Tbsp.
2
oil over medium high heat.
3
Add in onion and garlic, saute/fry till transparent, 5 min, stir constantly.
4
Remove vegetables, add in 2 Tbsp.
5
oil, add in peppers, saute/fry 5 min till tender-crisp.
6
Put peppers in bowl with onion mix.
7
Add in 2 Tbsp.
8
oil, add in squash and zucchini, saute/fry 5 min till tender-crisp.
9
Be sure to cook vegetables separately.
10
Return peppers and onions to skillet with squash.
11
Stir in basil, coriander, bay leaf, salt, pepper, lemon juice, white wine.
12
Mix well.
13
Bring mix to boil over high heat.
14
Layer tomatoes on top.
15
Simmer covered 5 min.
16
Turn into shallow serving dish, cover and chill 4 hrs or possibly overnight.
17
To serve, uncover, toss lightly and sprinkle with parsley.
18
8 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Vegetable Salad Provencal Recipe

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