Bocconcini-Veggie Salad Parmesan Dressing

• 13 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh basil, minced
• 3 tablespoons parmesan cheese, grated
• salt and pepper
• 2 tomatoes, quartered
• 2 cups baby potatoes, cooked and halved
• 1 bunch asparagus, cut into sections and blanched
• 8 bocconcini, quartered

1. Preheat barbecue to medium-high.
2. In a large bowl, combine olive oil, lemon juice, Dijon mustard and basil.
3. Salt and pepper to taste.
4. Brush a little dressing on tomato, pepper and onion pieces.
5. Roast tomatoes, peppers and onion on grill until browned and soft, then cut into chunks.
6. Add Parmesan, potatoes, asparagus and Bocconcini to dressing.
7. Add grilled veggies to mixture in bowl.
8. Toss lightly, adjust seasoning as needed and serve immediately.

olive oil, lemon juice, mustard, fresh basil, parmesan cheese, salt, tomatoes, baby potatoes, blanched, bocconcini

Taken from www.food.com/recipe/bocconcini-veggie-salad-parmesan-dressing-436670 (may not work)