Vegetable Salad Provencal Recipe

• 2 lg. green peppers, cored and cut in length wide strips
• 2 med. yellow squash, cut into 1/2 slices
• 2 zucchini
• Extra virgin olive oil
• 3 med. onions, peeled and sliced
• 2 cloves garlic, crushed
• 1 teaspoon dry basil
• 1/2 teaspoon grnd coriander
• 1 bay leaf
• 1 teaspoon salt
• Dash pepper
• 3 tbsp. lemon juice
• 1/2 c. dry white wine
• 3 med. tomatoes, sliced 1/4 inch thick
• Parsley, minced

Directions