Vegetable Salad Provencal
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 ⓘ
- 12 teaspoon ground coriander ⓘ
- 1 bay leaf, crumbled ⓘ
- 1 teaspoon salt ⓘ
- pepper ⓘ
- 3 tablespoons lemon juice ⓘ
- 12 cup dry white wine ⓘ
- 3 medium tomatoes, sliced (1 pound total) ⓘ
- chopped parsley ⓘ
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
- Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes.
- Remove and set aside.
- Add 2 more tablespoons of oil and heat until very hot.
- Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes.
- Remove and set aside.
- Add remaining oil and heat until very hot.
- Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
- Return onions and green peppers to skillet.
- Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine.
- Mix well.
- Increase heat to high and bring to a boil.
- Reduce heat.
- Spread tomatoes on top of mixture.
- Cover and simmer over low heat for 5 minutes.
- Gently place mixture in a shallow serving dish.
- Cover and refrigerate at least 4 hours.
- Toss lightly and sprinkle with parsley just before serving.
Nutrition & Diet Analysis (per serving)
552
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).