Roasted Veggie and Bocconcini Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another recipe I adapted from the Canadian magazine publication All You Need Is Cheese . Ingredients:
2 large tomatoes, halved, seeds removed and cut into quarters |
2 orange peppers, cut into quarters |
1 red onion, quartered |
3 cups baby potatoes, cooked and halved |
1 bunch asparagus, cut into bite sized pieces and blanched |
8 bocconcini, cut into quarters or |
2 cups pearl bocconcini |
1/3 cup oil |
3 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
3 tablespoons minced fresh basil |
1/4 cup freshly grated parmesan cheese |
salt and pepper, to taste |
Directions:
1. Heat oven to 450 degrees.
2. Place tomatoes, peppers and onions on a non stick baking sheet.
3. Roast in oven approximately 15-20 minutes or until softened.
4. Remove, cool and cut into bite sized pieces.
5. Shake together in a sealable container the.
6. oil, mustard, lemon juice, chopped basil, salt and pepper.
7. Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
8. Serve immediately.
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