assignmentPREPARATION
1
Mix all vegetables together. Mix sugar and vinegar in small saucepan and bring to a boil. Boil for 2 minutes. Cool. Pour syrup over veggies. Refrigerate for at least 24 hours. This is better the second day.
2
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3-4 minutes on each side. Carefully remove tomatoes and drain on paper towels. Serve with homemade ranch dressing.