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Vegetable Salad Provencal

Created by Chocolatll on May 11, 2015

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

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.