Jumping Jack Cheese Over Roasted Vegetable Salad

Ingredients

• 1 medium red onion, large dice
• 1 pound asparagus, tough ends snapped off and cut into 1 to 1 1/2-inch pieces
• 2 small zucchini, cut into 1/2-inch thick slices
• 1 pound frozen cauliflower, blanched for 2 minutes in boiling water
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1 (8-ounce) package frozen peas, blanched for 2 minutes in boiling water
• 1 pint grape tomatoes
• 3/4 cup shredded Monterey Jack cheese
• 4 scallions (green onions), white and tender green parts only
• 2 cloves garlic, quartered
• 4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste
• 1/2 cup packed, fresh basil leaves (about 2 ounces), soaked, rinsed thoroughly, and dried, plus about 8 basil sprigs, for garnish
• 1/8 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3/4 cup grated Monterey Jack cheese

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