Catalina Peppers Onions Tomatoes Recipes

Steps:

• In a skillet add peanut oil and onions and saute for about 4 minutes on medium low heat stirring so onions do not brown.
• Cut up peppers in bite sized pieces and add to skillet with onions and saute for 3 minutes more, then add Catalina salad dressing mixing to coat everything.
• Then add green tomato slices and saute 2-3 minutes more and then serve.

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Steps:

• Wash, trim, and slice zucchini.
• Salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
• Heat the butter and oil, sauté onions until wilted.
• Add the zucchini and peppers, cook 2 to 3 minutes.
• Stir in tomatoes, herbs, and add salt and pepper to taste.
• Cook 4 to 5 minutes, or until the vegetables are tender.
• If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
• Remove from heat, stir in optional feta and olives or parmesan, if desired.