Roasted Veggie and Bocconcini Salad

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

• Ready In: 50 mins
• Serves: 4

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

Directions

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.