Roasted Red and Green Peppers and Onions with Wisconsin Basil & Tomato Feta Cheese
Preheat oven to 425°F. Fit SaladShooter® electric slicer/shredder with Thick Slicing
Cone. Slice peppers into large shallow baking dish. Slice onions over peppers.
Add olive oil and toss peppers and onions to combine. Bake for about 25 minutes,
or until the vegetables are tender, stirring occasionally. Transfer cooked peppers
and onions to a serving platter. Crumble cheese over cooked peppers and onions.
Security Notice: This site was unaffected by the “Heartbleed” bug.
site map |
parts & service |
special offers |
instruction manuals | pressure cooking | canning | recipes | company history | proxy/10-K/10-Q |
financial info | inventor info | dealer resources | school program | your account | ordering info |
|WEB ORDERS SHIPPED TO THE UNITED STATES ONLY
©2013 National Presto Industries, Inc. All rights reserved. · This site hosted by WEBTEAM.