Do you know what bocconcine are? No? I didn’t either until this morning. Bocconcine are those lovely little mozzarella balls you see in the above photo. I’ve always just called them mozzarella balls, but no, they have a name. I need to get with the program, good grief, Charlie Brown.
Anywho, whatever you want to call them, they’re lovely little things to eat – I quite enjoy them (I just said that in a British accent in my head – don’t judge me).
I got mine at Sprouts, but I see them everywhere. But, if you can’t find them in your usual grocery store, just cube up some fresh mozzarella, ya’ll! I’m such a Northerner trying to be cool and going all ya’ll on ya’ll – did ya’ll see what I did there?
So, ya’ll (ok, I’ll stop now), this salad is so fantabulous either warm, right out of the oven, or straight out of the fridge. It would work equally well as a side to some fish, chicken, or even on its own. I will definitely be making this during the school year for my lunch, because if you’re a teacher, you know you have exactly 3.2 minutes to wolf down your lunch, in between making copies, running to the restroom, or getting stopped by another teacher in the hall. Ain’t nobody got no time to be heatin’ things up in the microwave. That is, if I used a microwave, which I don’t, because I don’t trust them. Yes, I’m one of those people.
Try this out folks – make a big batch and then you won’t have to worry about making sides for the rest of the week!
- 1 green zucchini
- 2 yellow squash (mine were very small)
- 1 small head of broccoli
- 2 red bell peppers
- 1 lemon
- ½ cup jarred roasted red peppers
- ¼ cup pesto
- 8 ounces bocconcini, drained
- 2 tablespoons olive oil (or whatever cooking oil you prefer)
- 1 teaspoon salt
- ¼ cup pesto
- Preheat oven to 450 degrees Fahrenheit.
- Chop zucchini, yellow squash, broccoli, and red peppers into roughly 2 inch pieces. Spread out in a single layer on a cookie sheet - drizzle the oil and sprinkle the salt on top. Mix up with hands to distribute oil evenly. Roast veggies for 35-40 minutes, stirring once halfway through.
- While veggies are roasting, roughly chop jarred roasted red peppers - set aside.
- In a small bowl, squeeze the juice from the lemon and add the pesto - mix together.
- Drain water from bocconcini container.
- When veggies come out of the oven, allow to cool for a few minutes, then combine roasted veggies, roasted red peppers, pesto dressing, and bocconcini in a bowl. Serve and enjoy!