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. ---------------------------------------------------------------------------
Nutrition
Ingredients
