Bocconcini-Veggie Salad
- Course Salads
- Prep. Time 20 mins
- Cooking Time 7 - 10 mins
- Yields 4 servings
Preparation
What You Need
Parmesan Dressing:
Instructions
Preheat barbecue to medium-high.
In a large bowl, combine olive oil, lemon juice, Dijon mustard and basil. Salt and pepper to taste.
Brush a little dressing on tomato, pepper and onion pieces.Roast tomatoes, peppers and onion on hot grill until browned and soft, then cut into chunks.
Add Parmesan, potatoes, asparagus and Bocconcini to dressing.
Add grilled vegetables to mixture in bowl. Toss lightly, adjust seasoning as needed and serve immediately.
Tips
When barbecue season is over, the vegetables can be grilled in the oven at 450 °F (230 °C). This recipe can easily be prepared ahead of time.Cool cooked vegetables and refrigerate. Serve salad cold. To serve salad warm, keep cooked vegetables separate, then heat them in a frying pan before tossing salad.
For a change of taste, try with Canadian Swiss, Gouda or Mozzarella, etc.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 432 CaloriesProtein: 18 g
Carbohydrate: 33 g
Fibre: 5.2 g
Fat: 27 g
Sodium: 244 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
34 %
/
374 mg
Vitamin C:
347 %
Folate:
48 %
Phosphorus:
32 %
Magnesium:
28 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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