Veggie Medley
| Submitted by: Rene Petties-Jones, BA, 1986 | Servings: 6-8 |
|---|
This bright and colorful dish was a crowd favorite at the holidays, particularly with its bright reds and greens. It stores well for reheating whenever you’re ready to enjoy again.
Ingredients
| Green peppers | Tomatoes | Italian dressing (Bottled) |
|---|---|---|
| Colby jack cheese (Shredded) | Muenster cheese (Shredded) | Cheddar Cheese (Shredded) |
Instructions
- Cut up the green peppers and tomatoes into easy to eat pieces. Place veggies in nonstick bakeware and top with a little of the Italian Dressing (enough to marinate). Let set overnight.
- When ready to cook, top veggies with a generous amount of all three shredded cheeses (enough to cover veggies well). Pour additional Italian Dressing over the entire dish (almost enough to create a sauce).
- Bake veggies at 350-375 degrees until tender, about 30 minutes on average.
- Serve with tortilla chips for scooping up that extra cheesy goodness!
