Bocconcini-Veggie Salad

Ingredients :

Parmesan Dressing:
1/3 cup (80 mL) olive oil
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
3 tbsp (45 mL) minced fresh basil
3 tbsp (45 mL) grated Canadian Parmesan
Salt and freshly ground pepper

2 tomatoes, quartered
2 yellow peppers, quartered
1 red onion, quartered
2 cups (500 mL) baby potatoes, cooked and halved
1 bunch asparagus, cut in sections and blanched
8 Canadian Bocconcini, quartered, a 13 oz (400 g) container



Instructions
Preheat barbecue to medium-high.

In a large bowl, combine olive oil, lemon juice, Dijon mustard and basil. Salt and pepper to taste.

Brush a little dressing on tomato, pepper and onion pieces.Roast tomatoes, peppers and onion on hot grill until browned and soft, then cut into chunks.

Add Parmesan, potatoes, asparagus and Bocconcini to dressing.

Add grilled vegetables to mixture in bowl. Toss lightly, adjust seasoning as needed and serve immediately.

Complementary Wines: Bardolino, Frascati, Gruner Veltliner, Soave, Tequila

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