Recipe: Grecque de légumes à la Provençale

1 In a sauté pan, pour your olive oil and when it is hot but not burning, pour your small onions and let them cook covered gently for 5 minutes.

2 Then pour your mushrooms, let cook for 2 minutes, add your sliced peppers, your tomato cubes, the chopped garlic, the coriander seeds, salt, pepper with Cayenne and the teaspoon of turmeric, let cook covered for 5 minutes.

3 Then, pour your tablespoon of concentrated tomato, and your wine, stir well and cook for another 6 minutes then turn off your heat, cover and wait 20 minutes before uncovering, then pour everything into a nice salad bowl, let cool then cover with plastic wrap and put in the fridge for a minimum of one day of "incubation" before the first tasting (smiles) you can then choose to add olive slices around it.
*Although a fan of Espelette pepper, I prefer for this recipe which should be well seasoned the strength of Cayenne.