Ingredients
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2 large tomatoes, halved, seeds removed and cut into quarters
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2 orange peppers, cut into quarters
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1 red onion, quartered
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3 cups baby potatoes, cooked and halved
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1 bunch asparagus, cut into bite sized pieces and blanched
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8 bocconcini, cut into quarters or
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2 cups pearl bocconcini
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1/3 cup oil
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3 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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3 tablespoons minced fresh basil
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1/4 cup freshly grated parmesan cheese
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salt and pepper, to taste
Instructions
- Heat oven to 450 degrees.
- Place tomatoes, peppers and onions on a non stick baking sheet.
- Roast in oven approximately 15-20 minutes or until softened.
- Remove, cool and cut into bite sized pieces.
- Shake together in a sealable container the.
- oil, mustard, lemon juice, chopped basil, salt and pepper.
- Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
- Serve immediately.