Ingredients

500 ml (2 cups) baby potatoes, cooked and halved

500 g mini Bocconcini, halved

3 large tomotoes, quartered

2 each of yellow and red peppers, quartered

1 bunch asparagus

1 each green pepper and red onion, quartered

PARMESAN DRESSING

80 ml (1/3 cup) olive oil

15 ml (1 tbsp) Dijon mustard

45 ml (3 tbsp) each lemon juice, minced fresh basil and Parmesan

salt and pepper

Preparation

  1. Preheat barbeque to medium high.
  2. In a large bowl combine olive oil, lemon juice, Dijon mustard and basil. Salt and pepper to taste.
  3. Brush a little dressing on tomatoes, peppers, asparagus and onion pieces and grill those until browned and tender, then cut into bite sized peices.
  4. Add parmesan, potatoes and Bocconcini to dressing.
  5. Add grilled vegetable to mixture in bowl, tossing lightly.
  6. Serve immediately.