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Roasted Red and Green Peppers and Onions with Wisconsin Basil & Tomato Feta Cheese

  • 1 1/2 pounds medium red bell peppers, washed, cored and cut into quarters
  • 1 1/2 pounds medium green bell peppers, washed, cored and cut into quarters
  • 1 1/2 pounds medium onions, peeled and trimmed
  • 3 tablespoons olive oil
  • 4 ounces 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.
Makes 6 servings

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