Name: Risoni with Roast Vegetables and Bocconcini
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 red capsicum, cut into thick strips; 1 yellow capsicum, cut into thick strips; 4 roma tomatoes, quartered lengthways; Garlic olive oil spray; Salt and freshly ground black pepper to taste; 2 cups risoni, cooked, drained and cooled; 1/2 cup ZOOSH It Must Be Love Creamy Potato with Classic Chives Dressing; 1/3 cup basil leaves, torn; 6 small bocconcini, torn into pieces

1 red capsicum, cut into thick strips
1 yellow capsicum, cut into thick strips
4 roma tomatoes, quartered lengthways
Garlic olive oil spray
Salt and freshly ground black pepper to taste
2 cups risoni, cooked, drained and cooled
1/2 cup ZOOSH It Must Be Love Creamy Potato with Classic Chives Dressing
1/3 cup basil leaves, torn
6 small bocconcini, torn into pieces

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PLACE the vegetables onto a paper lined baking tray, spray with oil and season. Bake in a hot oven 200°C for 10-15 minutes or until lightly golden
COMBINE the roasted vegetables with the remaining ingredients in a salad bowl and gently toss to combine. Serve immediately

PLACE the vegetables onto a paper lined baking tray, spray with oil and season. Bake in a hot oven 200°C for 10-15 minutes or until lightly golden
COMBINE the roasted vegetables with the remaining ingredients in a salad bowl and gently toss to combine. Serve immediately

PLACE the vegetables onto a paper lined baking tray, spray with oil and season. Bake in a hot oven 200°C for 10-15 minutes or until lightly golden
COMBINE the roasted vegetables with the remaining ingredients in a salad bowl and gently toss to combine. Serve immediately

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