Bocconcini-Veggie Salad

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Course Salads
Prep. Time 20 mins
Cooking Time 7 - 10 mins
Yields 4 servings

Top rated

Ingredients

Parmesan Dressing:

1/3 cup (80 mL) olive oil

3 tbsp (45 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

3 tbsp (45 mL) minced fresh basil

3 tbsp (45 mL) grated Canadian Parmesan

Salt and freshly ground pepper

2 tomatoes, quartered

2 yellow peppers, quartered

1 red onion, quartered

2 cups (500 mL) baby potatoes, cooked and halved

1 bunch asparagus, cut in sections and blanched

1 Container (13 oz/400 g) Canadian Bocconcini, quartered (about 8)

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Preparation

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.

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