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1
Pre-heat oven to 400 degrees F and place oven rack in the top third of the oven.
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2
Spread onion, asparagus, zucchini, and cauliflower on a baking sheet lined with heavy duty aluminum foil (for easy cleanup) pour olive oil over and toss to coat (using your hands is easiest).
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3
Season with salt and pepper and roast until tender and slightly browned, about 25 to 35 minutes, checking periodically to make sure nothing burns.
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4
While the vegetables are roasting, make the sun-dried tomato dressing.
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5
Through the feed opening of a running blender, add scallions, garlic, sun-dried tomatoes, and the fresh basil leaves.
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6
Add the vinegar and blend.
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7
Scrape down the sides and blend again until a paste is formed.
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8
Then, leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify.
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9
Season the dressing with salt and pepper to taste.
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10
Remove the vegetables from the oven and transfer to a mixing bowl.
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11
Stir the cheese into the vegetables to allow it to melt slightly.
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12
Fold in peas and grape tomatoes.
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13
Mix with enough dressing to coat.
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14
(Do not feel compelled to use all of the dressing).
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15
Transfer to a serving dish and garnish with basil sprigs.
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16
Serve extra dressing on the side.
