4 Each Julienne Red Bell Pepper 4 Each Julienne Green Bell Pepper 3 Each Julienne Zucchini 3 Each Julienne Yellow Squash 3 Each Julienne Yellow Onion 1 1/2 Pound Grated Cheddar 1 Pound Grated Pepper Jack 4 Tablespoon Chili Powder 4 Tablespoon Ground Cumin 3 Tablespoon Oregano, dried 2 Tablespoon Thyme, dried 1 Tablespoon Cayenne 1/2 Cup Olive Oil 2 1/2 Tablespoon Salt 2 Tablespoon to taste Black Pepper
Mix all dry ingredients together. Mix together the zucchini, yellow squash and onions in a large bowl, mix in half of the dry ingredients and half of the olive oil. Spread onto a lined sheet pan and roast for 5-7minutes at 425 degrees, or until they get some color (are dark, but not burns). Repeat above steps for red and green bell peppers. Allow all vegetables to cool. Once cooled mix all vegetables together, add cheddar and pepper jack cheese. Filling is ready to use.