1 tablespoon olive oil
1 small onion, diced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 medium white onion, diced
1 medium zucchini, diced
1 medium red bell pepper, diced
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon olive oil
1 (4 ounce) can tomato paste
1 (6 ounce) jar tomato paste
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato paste
1/2 cup white wine
1 tablespoon chopped fresh parsley
1 1/2 cups fresh bread crumbs
Heat olive oil in pan. Lightly oil a large nonstick skillet over high heat.
Saute onion in olive oil for 5 to 10 minutes, stirring frequently. Stir in zucchini and bell pepper and cook until vegetables are tender. Stir in egg, oil, basil, oregano, basil, oregano, basil, olive oil, tomato paste, tomato paste, tomato paste and tomato paste. Bring to a boil. Reduce heat to low and cook and stir 4 minutes. Stir in tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste. Bring to a boil. Reduce heat to low and cook 1 minute.
Stir salad dressing into pan and stir until well mixed. Pour over salad and toss. Cover and refrigerate at least 2 hours before serving.