Roasted Veggie And Bocconcini Salad Food

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MARINATED BOCCONCINI AND ROASTED PEPPER SALAD



Marinated Bocconcini and Roasted Pepper Salad image

This colourful salad can be served in the summer time or at Christmas as part of a buffet. It is fast, easy and can be made in advance. Feed 6 or 12, just add more ingredients and adjust the seasonings to taste

Provided by Abby Girl

Categories     Very Low Carbs

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 large red bell pepper
1 large yellow bell pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, chopped
black pepper
400 g bocconcini, cut into bite size pieces
1 large orange bell pepper (optional)
1 large green bell pepper (optional)
6 ounces artichoke hearts (optional)
kalamata olive (optional)
200 g prawns, cooked (optional)
6 cups radicchio, chopped (optional)

Steps:

  • Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
  • Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
  • Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
  • Combine rest of ingredients and chill for at least 2 hours.

Nutrition Facts : Calories 181.3, Fat 13, SaturatedFat 6.8, Cholesterol 39.5, Sodium 315.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.8, Protein 11.6

CRISP TOMATO & BOCCONCINI SALAD



Crisp Tomato & Bocconcini Salad image

This is one of my favorite salads I used to always buy in the deli of my grocery store until I found this recipe! It is a recipe I got from Rachael Ray's magazine. Boccoccini are bite-size balls of fresh mozzarella. You can substitute 1/2-inch cubes of regular fresh mozzarella, but it's not as good.

Provided by CookingONTheSide

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup red onion, thinly sliced
3 tablespoons red wine vinegar
1 cup red and yellow grape tomatoes (halved) or 1 cup cherry tomatoes (halved)
1/3 cup mixed pitted black olives or 1/3 cup green olives, chopped
2 tablespoons fresh basil, chopped
4 teaspoons extra virgin olive oil
1 1/2 cups unsalted bocconcini, quartered (or bite-size mozzarella)
salt, to taste
fresh ground pepper, to taste

Steps:

  • On large plate, toss the onion with the vinegar and a pinch of salt.
  • Spread in a single layer and let sit for 20 minutes to pickle.
  • In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
  • In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
  • Fill 4 martini glasses with the tomato salad, bocconcini and onions.

Nutrition Facts : Calories 65.8, Fat 5.8, SaturatedFat 0.8, Sodium 85.5, Carbohydrate 3.1, Fiber 1, Sugar 1.4, Protein 0.6

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

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.

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