Roasted Veggie And Bocconcini Salad Recipe

Name: Roasted Veggie And Bocconcini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Veggie And Bocconcini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Veggie And Bocconcini Salad

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