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.
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