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Vegetable Salad Provencal

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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.”
4hrs 40mins

Ingredients Nutrition


  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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