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

Heat in large skillet 2 tablespoons oil over medium high heat. Add onion and garlic, saute until transparent, 5 minutes, stir constantly. Remove vegetables, add 2 tablespoons oil, add peppers, saute 5 minutes until tender-crisp. Put peppers in bowl with onion mix. Add 2 tablespoons oil, add squash and zucchini, saute 5 minutes until tender-crisp. Be sure to cook vegetables separately.

Return peppers and onions to skillet with squash. Stir in basil, coriander, bay leaf, salt, pepper, lemon juice, white wine. Mix well. Bring mix to boil over high heat. Layer tomatoes on top. Simmer covered 5 minutes. Turn into shallow serving dish, cover and refrigerate 4 hours or overnight. To serve, uncover, toss lightly and sprinkle with parsley. 8 servings.