Roasted Veggie and Bocconcini Salad

READY IN: 50mins
Recipe by Lori Mama

Another recipe I adapted from the Canadian magazine publication "All You Need Is Cheese".

Top Review by katew

This was delicious. I used a mix of feta and grated cheddar as I had no bocconcini and my vegies were potatoes, carrots, zucchini, yellow peppers and tomatoes. It made a generous amount and was a fabulous meal. Made for Everyday is a Holiday tag game.

Ingredients Nutrition


  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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