Bocconcini Veggie Salad

• 500 ml (2 cups) baby potatoes, cooked and halved
• 500 g mini Bocconcini, halved
• 3 large tomotoes, quartered
• 2 each of yellow and red peppers, quartered
• 1 bunch asparagus
• 1 each green pepper and red onion, quartered
• PARMESAN DRESSING
• 80 ml (1/3 cup) olive oil
• 15 ml (1 tbsp) Dijon mustard
• 45 ml (3 tbsp) each lemon juice, minced fresh basil and Parmesan
• salt and pepper

1. 1. Preheat barbeque to medium high.
2. 2. In a large bowl combine olive oil, lemon juice, Dijon mustard and basil. Salt and pepper to taste.
3. 3. Brush a little dressing on tomatoes, peppers, asparagus and onion pieces and grill those until browned and tender, then cut into bite sized peices.
4. 4. Add parmesan, potatoes and Bocconcini to dressing.
5. 5. Add grilled vegetable to mixture in bowl, tossing lightly.
6. 6. Serve immediately.

tomotoes, red peppers, asparagus, green pepper, parmesan dressing, olive oil, mustard, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/bocconcini-veggie-salad-50180204 (may not work)