Roasted Veggie And Bocconcini Salad Recipes

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ROASTED VEGGIE AND BOCCONCINI SALAD



Roasted Veggie and Bocconcini Salad image

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

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

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.

ARUGULA, ROASTED CHERRY TOMATOES, & BOCCONCINI SALAD



Arugula, Roasted Cherry Tomatoes, & Bocconcini Salad image

Make and share this Arugula, Roasted Cherry Tomatoes, & Bocconcini Salad recipe from Food.com.

Provided by Epi Curious

Categories     Cheese

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

32 cherry tomatoes, on vine
1/4 cup olive oil
2 garlic cloves, thinly sliced
4 sprigs fresh thyme leaves
6 cups baby arugula or 6 cups baby spinach leaves, lightly packed
3/4 cup wish-bone Italian dressing
24 bocconcini (fresh mozzarella cheese balls)
1/2 cup fresh basil leaf

Steps:

  • Preheat oven 350°.
  • Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. Roast 15 minutes or until tomatoes are tender and start to burst.
  • Toss arugula with Wish-Bone® Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper.

Nutrition Facts : Calories 1048.7, Fat 83.5, SaturatedFat 37.5, Cholesterol 201.6, Sodium 2344.2, Carbohydrate 17.3, Fiber 2.4, Sugar 10.5, Protein 58.9

TOMATO AND BOCCONCINI SALAD



Tomato and Bocconcini Salad image

A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.

Provided by Annisette

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 large fresh tomatoes
8 ounces bocconcini or 8 ounces fresh mozzarella cheese
12 fresh basil leaves
1/4 cup extra virgin olive oil
4 fresh basil leaves, roughly torn
salt
fresh ground black pepper

Steps:

  • Slice the tomatoes into twelve 1/2-inch slices.
  • Slice the bocconcini into twenty-four 1/2-inch slices.
  • Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
  • Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.

Nutrition Facts : Calories 314.6, Fat 26.5, SaturatedFat 9.4, Cholesterol 44.8, Sodium 362.7, Carbohydrate 6.7, Fiber 1.7, Sugar 4.2, Protein 13.8

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