Roasted Vegetable Salad with Herbed Bocconcini
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- Prep
- 30 min
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- Total
- 45 min + marinating and cooling time
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- Serving
- 6 to 8
Ingredients
For the herbed Bocconcini
- 1 container (200 g) Saputo Cocktail Bocconcini
- 60 mL (1/4 cup) extra-virgin olive oil
- 60 mL (1/4 cup) mixed fresh herbs, chopped
- 30 mL (2 tbsp) white wine or white balsamic vinegar
- 1 clove garlic, minced
- 1 mL (1/4 tsp) salt
- Freshly ground black pepper
For the salad
- 1 eggplant (about 1 lb.), sliced
- 2 bell peppers, cored and sliced
- 2 medium-sized zucchini, thickly sliced
- 1 small red onion, peeled and sliced
- 30 mL (2 tbsp) olive oil
- 1 mL (1/4 tsp) salt
- Freshly ground black pepper
- A few handfuls of baby spinach
- 125 mL (1/2) cup pitted Kalamata olives
Directions
- In a bowl, combine the Saputo Cocktail Bocconcini with the olive oil, herbs, vinegar, garlic, salt, and pepper. Let rest at room temperature, stirring from time to time, while you prepare the vegetables. (This step can be done in advance; refrigerate for up to 2 days. Bring back to room temperature at least 1 hour before serving.)
- Set the eggplant slices flat on a cutting board covered with paper towels. Generously sprinkle with salt on both sides, then let rest for 15 minutes. Rinse under cold water and pat dry.
- Heat the barbecue to medium-high heat, or a grill pan over high heat. Brush the vegetables with olive oil, then sprinkle with salt and pepper. Grill the vegetables until they’re crisp, tender and charred in spots (work in batches if necessary). Transfer the grilled vegetables to a large serving bowl as you go. Let the vegetables cool about 30 minutes, or until they’re just warm. You can also prepare the vegetables a few hours in advance and let them cool completely to room temperature.
- Just before serving, drain any liquid that drizzled to the bottom of the bowl. Add the Bocconcini and the marinade to the grilled vegetables and toss to combine. Add the baby spinach and olives and toss again. Serve immediately.
