1 (8 oz.) pkg. sliced fresh mushrooms
2 c. broccoli flowerets, chopped
1 (10 oz.) pkg. shredded carrots
5 small yellow squash, sliced
2 large red bell peppers, cut into 1-inch pieces
3/4 c. grated Parmesan cheese
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. Italian dressing with balsamic vinegar
1/4 tsp. cracked pepper

Layer half each of first 5 ingredients in a 3-quart glass bowl. Whisk together the rest of ingredients until smooth. Spread half of Parmesan dressing over top. Repeat layers. Cover and chill 8 hours.

Yield: 8 to 10 servings.