ROASTED VEGGIE AND BOCCONCINI SALAD
Make and share this Roasted Veggie and Bocconcini Salad recipe from Food.com.
Provided by Lori Mama
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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Rihana Valdez
[email protected]This salad is perfection! The roasted vegetables are tender and flavorful, the bocconcini is creamy and delicious, and the dressing is the perfect finishing touch. I highly recommend this recipe!
Bulet Kumer
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill! It's healthy, delicious, and easy to make. I'll definitely be making it again.
Esther Wanderwa
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and the bocconcini. They even asked for seconds!
mohan Poon
[email protected]I made this salad for a picnic and it was a big hit! It's a great make-ahead dish, so it's perfect for busy weeknights.
Faqqar Baqqa
[email protected]I'm not a vegetarian, but I'm always looking for new ways to incorporate more vegetables into my diet. This salad is a great option! It's packed with vegetables and it's really delicious.
Oluwasegun Falodun
[email protected]This salad was a great way to use up some leftover roasted vegetables. I didn't have any bocconcini on hand, so I used feta cheese instead. It was still delicious!
Stephen jame DOGGEST jame
[email protected]This salad was a bit too simple for my taste. I would have liked to see some more variety in the ingredients. Maybe some nuts or seeds for some crunch, or some fresh herbs for some brightness.
Binyamin Bhatti
[email protected]This salad was good, but not great. The roasted vegetables were a bit dry and the dressing was a bit too tangy for my taste. I think I would have liked it better if I had used a different type of dressing.
MD Nahim islam
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile - you can use any type of vegetables you like. I used broccoli, carrots, and zucchini, but you could also use Brussels sprouts, sweet potatoes, or anything else
Mckinzie Adkins
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind! The vegetables were perfectly roasted and the dressing was delicious. I'll definitely be making this salad again.
Top Uae
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The roasted vegetables are always a hit, and the bocconcini adds a nice touch of creaminess.
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[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the combination of roasted vegetables and bocconcini. The dressing was also a perfect complement to the salad.
Md Apurbo Ahmed
[email protected]This salad was a delightful explosion of flavors and textures! The roasted vegetables were perfectly tender and flavorful, the bocconcini added a creamy richness, and the dressing tied everything together beautifully. I highly recommend this recipe!