Easy Vegetable Toss

By carol gorman

Ingredients

• 1 lb. broccoli florets
• 1 lb. cauliflower florets
• 1/2 lb. green beans, ends trimmed
• 1 large red pepper, cut into 1/2-inch-wide strips
• 1/2 cup KRAFT Zesty Italian Dressing
• 1/3 cup KRAFT Shredded Parmesan Cheese

Details

Servings 16
Adapted from kraftrecipes.com

Preparation

Step 1

ItADD broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
PLACE vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
ADD dressing and cheese just before serving; toss to coat. Kraft Kitchens TipsServe it HotFor a change of pace, serve hot. Cook vegetables as directed; drain. Add remaining ingredients; mix lightly. Serve immediately. Variation Prepare as directed, using KRAFT Sun Dried Tomato Vinaigrette Dressing and KRAFT Grated Parmesan Cheese. sign in and join the discussionRate recipes, or edit your ratings of others' dishes and more. sign-up back to recipe ratings & comments 1 2 3 4 rating
i brought this to a potluck dinner, i was kinda unsure of how it would turn out, but everyone loved it! will definatly make again. i served it hot, and used frozen veggies, it was fast and so easy to maketime 3 hr 15 min prep 15