Warm Caprese Potato Salad

We love Caprese salad, and we love roasted potatoes, so why not combine them?  There are no measurements; you’ll have to eyeball the ingredients based on serving size (and how hungry you are). 

Ingredients 

Grape tomatoes 
Roasting potatoes 
Peanut oil (canola if you’re allergic)
Salt
Pepper
Italian seasoning
Bocconcini (I use light so I can lie to myself)
Jarred pesto (I use Catelli, or you can make your own)
Fresh basil or spinach leaves

Preheat oven to 400f. Toss tomatoes with oil, salt, and pepper. Peel potatoes, if desired, and cut to approximately the same size as the tomatoes. Toss with oil, salt, and Italian seasoning. 

Line a perforated pan with parchment. Arrange tomatoes and potatoes on the pan in a single layer, and roast 40-50 minutes. Meanwhile, slice bocconcini. 

When veg is done, arrange on plate(s).  Place sliced bocconcini on top and drizzle with pesto. Garnish with shaved Parmesan and leaves.

Also, we ate it too fast for a pic. 

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