Roasted Veggie And Bocconcini Salad - cooking recipe

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

Preparation

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.