A simple side dish of roasted sliced red and green bell peppers and onion served with crumbled basil and tomato-flavored feta cheese.

Roasted Peppers with Wisconsin Feta

1 1/2 pounds (5) medium red bell peppers, washed, cored, and sliced
1 1/2 pounds (5) medium green bell peppers, washed, cored, and sliced
1 1/2 pounds (4) medium onions, peeled and sliced
3 tablespoons olive oil
2/3 cup (4 ounces) crumbled basil and tomato feta cheese

1. In a large, shallow baking pan, toss the peppers, onions, and olive oil to combine.
2. Bake for about 25 minutes, or until the vegetables are tender, stirring occasionally.
3. Transfer the cooked vegetables to a serving platter.
4. Sprinkle the crumbled feta cheese over the top.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.