
Bocconcini Roasted Vegetable SaladRecipe by Chef Michael Williams Prep time 15 mins Cook time 20 mins Awesome warm day, on the patio, making you feel good salad! Spring or summer, this salad is perfect. The Island bocconcini is amazing and complemented perfectly with some roasted veggies and fresh basil. Serve at your next outdoor meal! Ingredients 1 tub Natural Pastures bocconcini ½ red onion (sliced thin) ½ cup zucchini (cut into ¼’s and sliced) 1 red pepper (halved and seeds removed) 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar Sea salt and fresh ground black pepper to taste Pinch of cayenne 2 tablespoons of fresh basil (very thinly sliced) Directions Preheat oven or toaster oven to 425° F. Arrange onion, zucchini and pepper on a baking tray, drizzle with a little oil, season lightly with salt and pepper and then roast until nicely browned. Remove from the oven and let cool for a couple minutes. Now peel any burnt bits off of the red pepper and then chop into large pieces. Transfer all the veggies into a medium sized mixing bowl along with the bocconcini. Add the olive oil, vinegar, salt, pepper, cayenne and basil and give a toss to combine. Check that the salad is seasoned well and serve as is, or on top of some fresh salad greens. Variations This salad goes nicely on top of warm or cold cooked grains as well. Brown rice, quinoa, millet, spelt…you choose!

Bocconcini Roasted Vegetable SaladRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 20 mins

Awesome warm day, on the patio, making you feel good salad! Spring or summer, this salad is perfect. The Island bocconcini is amazing and complemented perfectly with some roasted veggies and fresh basil. Serve at your next outdoor meal!

Ingredients

1 tub Natural Pastures bocconcini
½ red onion (sliced thin)
½ cup zucchini (cut into ¼’s and sliced)
1 red pepper (halved and seeds removed)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Sea salt and fresh ground black pepper to taste
Pinch of cayenne
2 tablespoons of fresh basil (very thinly sliced)

Directions

Preheat oven or toaster oven to 425° F. Arrange onion, zucchini and pepper on a baking tray, drizzle with a little oil, season lightly with salt and pepper and then roast until nicely browned.
Remove from the oven and let cool for a couple minutes. Now peel any burnt bits off of the red pepper and then chop into large pieces.
Transfer all the veggies into a medium sized mixing bowl along with the bocconcini. Add the olive oil, vinegar, salt, pepper, cayenne and basil and give a toss to combine.
Check that the salad is seasoned well and serve as is, or on top of some fresh salad greens.

Variations

This salad goes nicely on top of warm or cold cooked grains as well. Brown rice, quinoa, millet, spelt…you choose!