Vegetable Toss Recipe

  • 1 pound broccoli florets
  • 1 pound cauliflower florets
  • 1/2 pound green beans, ends trimmed
  • 1 red pepper, seeded and cut into 1/2 inch strips (large)
  • 1/2 cup Zesty Italian dressing
  • 1/3 cup shredded Parmesan cheese
In a large pan of rapidly boiling water, add broccoli, cauliflower and beans. Cook 2 minutes or until veggies are bright in color and still crisp. Drain immediately. Rinse with cold water and drain well. Place veggies in large serving bowl. Add peppers. Refrigerate until ready to serve; toss with dressing and cheese.
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