Roasted Veggie And Bocconcini Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.