10 green onions, thinly sliced
8 medium potatoes, cut into wedges
2 limes, thinly sliced
2 tablespoons olive oil
20 zucchini, split
4 medium tomatoes, diced
1 medium onion, cut into wedges
1 cup white wine
1/4 cup tomato juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg (freshly ground)
1/4 teaspoon dried basil
1 tablespoon lemon juice (or to taste)
In a large bowl, mix together the green onions, potatoes, slices of peach, chopped tomatoes, onion, white vinegar, salt and pepper. Mix together, and pour mixture into normal-sized bowl. Cover, refrigerate overnight, and with a damp cloth pat the herbs and citrus into pepper/vegetable mixture, and chill until firm.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and saute for a minute or 2. Add the half of the squash, cover, and dish. Spoon about the squash mixture into the bowl, and add the remaining squash mixture. Top mixture with the remaining squash mixture, tomato juice, sugar, 1/4 teaspoon nutmeg (freshly ground), basil, lemon juice and vinegar.
Cover the top of the salad with a towel and gently press sauce mixture into bottom of aluminum foil lined canning jars. Place one filled jar on each of the waxed paper inserts in rings around pan.
Bake in the the preheated oven for about 1 hour; juices will run clear.