Vegetable Salad Provencal |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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This is somewhat unusual in that the vegetables are cooked in the dressing, then chilled. Adapted from McCall's Cooking School. Cook time includes cooking and chilling time. 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 |
1/2 teaspoon ground coriander |
1 bay leaf, crumbled |
1 teaspoon salt |
pepper |
3 tablespoons lemon juice |
1/2 cup dry white wine |
3 medium tomatoes, sliced (1 pound total) |
chopped parsley |
Directions:
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. Remove and set aside.
3. Add 2 more tablespoons of oil and heat until very hot.
4. Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside.
5. Add remaining oil and heat until very hot.
6. Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
7. Return onions and green peppers to skillet.
8. Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well.
9. Increase heat to high and bring to a boil.
10. Reduce heat.
11. Spread tomatoes on top of mixture.
12. Cover and simmer over low heat for 5 minutes.
13. Gently place mixture in a shallow serving dish.
14. Cover and refrigerate at least 4 hours.
15. Toss lightly and sprinkle with parsley just before serving.
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