2 c. zucchini slices
2 c. cubed peeled eggplant
1 green pepper, cut into strips
1/2 c. red onion slices
1/2 c. Catalina French dressing
2 c. cherry tomatoes

Combine ingredients, except tomatoes, in skillet. Cover; cook over low heat 10 minutes. Stir in tomatoes; heat. Serve hot or cold. Yield: 6 servings.