Roasted Veggie And Bocconcini Salad

• 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

1. Heat oven to 450 degrees.
2. Place tomatoes, peppers and onions on a non stick baking sheet.
3. Roast in oven approximately 15-20 minutes or until softened.
4. Remove, cool and cut into bite sized pieces.
5. Shake together in a sealable container the.
6. oil, mustard, lemon juice, chopped basil, salt and pepper.
7. Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
8. Serve immediately.

tomatoes, orange peppers, red onion, baby potatoes, blanched, bocconcini, pearl bocconcini, oil, lemon juice, mustard, fresh basil, parmesan cheese, salt

Taken from www.food.com/recipe/roasted-veggie-and-bocconcini-salad-381976 (may not work)