Ingredients
- 6 tablespoons oil (vegetable oil, divided, use olive oil if you prefer)
- 3 medium (3/4 pounds) yellow onions (peeled and sliced, 3/4 pound total)
- 2 garlic cloves, crushed
- 2 large green (3/4 pounds) bell peppers (seeded and cut into 1-inch long strips, 3/4 pound total)
- 2 summer (3/4 pounds) 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 (1 pound) tomatoes, sliced (1 pound total)
- Chopped parsley
How to Make
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Step 1: Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
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Step 2: Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes. Remove and set aside.
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Step 3: Add 2 more tablespoons of oil and heat until very hot.
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Step 4: Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside.
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Step 5: Add remaining oil and heat until very hot.
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Step 6: Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
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Step 7: Return onions and green peppers to skillet.
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Step 8: Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well.
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Step 9: Increase heat to high and bring to a boil.
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Step 10: Reduce heat.
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Step 11: Spread tomatoes on top of mixture.
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Step 12: Cover and simmer over low heat for 5 minutes.
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Step 13: Gently place mixture in a shallow serving dish.
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Step 14: Cover and refrigerate at least 4 hours.
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Step 15: Toss lightly and sprinkle with parsley just before serving.
We hope you enjoy this recipe!
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