Tuesday, July 21, 2009

Bocconcini Roasted Veggie Salad

What I like about summertime is that anything you make can be changed up so easily by just adding in different ingredients. This is especially true with salads. If the price had been right this week I would have added red or yellow peppers and some asparagus.

I liked this salad both warm and once it had cooled.

Pepper Added by Joey - it is veggies so of course he added some

10 cherry tomatoes
1/2 large green pepper, cut into chunks
1/2 red onion, cut into chunks
5 bocconcini, halved
1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon dijon mustard
3 tablespoons minced basil
3 tablespoons parmesan cheese
Salt and pepper

1. In a bowl combine olive oil, lemon juice, dijon mustard, salt and pepper.
2. Brush some of the mix onto the veggie pieces.
3. Grill the veggies (in a BBQ basket) until soft but still with a bit of a crunch.
4. Add parmesan and bocconcini to the dressing.
5. Add grilled veggies to the dressing. Stir to combine.

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