Vegetable Salad Provencal
Recipe: #18939
May 11, 2015
Categories: Salads, Vegetable Salad, Tomato, French, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Wine, Fresh Tomatoes, , more
"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."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (224.5 g)
- Calories 134.9
- Total Fat - 10.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 1197.8 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 4.6 g
- Sugars - 6.4 g
- Protein - 1.2 g
- Calcium - 83.5 mg
- Iron - 0.6 mg
- Vitamin C - 24.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
Step 2
Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes. Remove and set aside.
Step 3
Add 2 more tablespoons of oil and heat until very hot.
Step 4
Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside.
Step 5
Add remaining oil and heat until very hot.
Step 6
Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
Step 7
Return onions and green peppers to skillet.
Step 8
Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well.
Step 9
Increase heat to high and bring to a boil.
Step 10
Reduce heat.
Step 11
Spread tomatoes on top of mixture.
Step 12
Cover and simmer over low heat for 5 minutes.
Step 13
Gently place mixture in a shallow serving dish.
Step 14
Cover and refrigerate at least 4 hours.
Step 15
Toss lightly and sprinkle with parsley just before serving.
Tips
No special items needed.
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