Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.
What You Need
Original recipe yields 16 servings
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
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Let's 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.
Serve it Hot
For a change of pace, serve hot. Cook vegetables as directed; drain. Add remaining ingredients; mix lightly. Serve immediately.
Prepare as directed, using KRAFT Sun Dried Tomato Vinaigrette Dressing and KRAFT Grated Parmesan Cheese.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.