1 (10 ounce) package frozen mixed vegetables
1 (5 ounce) can pepper jack cheese, crushed
3 cups shredded Cheddar cheese
Rinse mixed vegetable bottoms and cut them into chunks. Prepare a 6-inch square pan.
Heat oil in a large skillet over medium heat. Add a medium onion and cook until tender. Stir in the mixed vegetables and pepper jack cheese. Cook 2 minutes, stirring frequently with saucepan. Transfer vegetables to the prepared pan. Sprinkle cheese mixture over vegetables.
Cover vegetables and refrigerate overnight. Drop marinades by tablespoonfuls onto vegetables. Place salad over vegetables and marinate in refrigerator overnight.
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