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Main dishes

Easy Vegetable Toss

Easy Vegetable Toss recipe
photo by:kraft
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...read more
posted by
jennynicole424
on 2/1/2010
time
prep:
15 min
total:
3 hr 15 min
servings
total:
16 servings, 3/4 cup each
Magazine Acquisition

What You Need

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

Make It

ADD 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 Tips

Serve it Hot
For 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.
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