ROASTED VEGGIE AND BOCCONCINI SALAD

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Roasted Veggie and Bocconcini Salad image

Make and share this Roasted Veggie and Bocconcini Salad recipe from Food.com.

Provided by Lori Mama

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat oven to 450 degrees.
  • Place tomatoes, peppers and onions on a non stick baking sheet.
  • Roast in oven approximately 15-20 minutes or until softened.
  • Remove, cool and cut into bite sized pieces.
  • Shake together in a sealable container the.
  • oil, mustard, lemon juice, chopped basil, salt and pepper.
  • Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
  • Serve immediately.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #potatoes     #vegetables     #easy     #vegetarian     #dietary     #asparagus     #peppers

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