Roasted Veggie and Bocconcini Salad

Total Time
Prep 30 mins
Cook 20 mins

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

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.
Most Helpful

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.

katew August 29, 2011

YUM, YUM, YUM!!! I really enjoyed this salad. Roasted veggies are my favorite so this was sure to be a hit. Thanks Lori Mama! Made for Holiday tag.

Realtor by day, Chef by night September 29, 2009

What a beautiful and delicious salad! The dressing is phenominal (although I did stir in a crushed clove of garlic after whipping it with the immersion blender.) I'd not made anything eith bocconcini before, and I don't know why! Oh, I had some beautiful grape tomatoes on hand, so I used those instead of the large tomatoes - one pint worth. Thanks, Lori Mama! Made for Holiday Tag.

Katzen August 30, 2009