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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.”
READY IN:
4hrs 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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