Green Bean Artichoke Bake

1 14.5-oz. can green beans, drained

1 14-oz. can artichoke hearts, drained and quartered

1/2 cup diced Melissa’s Roasted Red Peppers

1/4 cup grated Parmesan cheese

1 T. Butter, cut in pieces

Toss together green beans, artichokes, and red peppers. Pour Italian dressing over all, stir to coat, cover, and place in the fridge to marinate overnight. The next day, drain liquid and place vegetables in an ovenproof baking dish. Sprinkle breadcrumbs and cheese on top, dot with butter. Bake at 350° for 30 to 40 minutes, or until hot. Serves 4, but can be doubled.