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As summer approaches with its’ long hot days and weekend gatherings, this roasted vegetable and bocconcini salad will certainly be a hit at bbqs and birthdays.
This is a versatile dish. You can exchange the vegetables for your personal favourites, what you’ve got on hand or what comes in your weekly vegetable CSA. I know I’ll be changing up the recipe as the season moves from early kale to summer squash and tomatoes.
The inspiration came from a friend’s dinner party that was catered by a private chef. I went back for seconds of this salad, snapped a picture and put it on my to-try list for home. Then a few weeks later I put it together while we visited friends in California. The availability of fresh produce was a perfect sign for me to put this salad on the menu, and it was a big hit at dinner.