Vegetable Salad Provencal

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.

• Ready In: 4 hrs 40 mins
• Serves: 8

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.