Prep: Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut the potatoes into 1⁄2-inch cubes.

Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10 minutes.

Cook the carrots and snap peas: Add the carrots to the boiling water and cook for 5-7 minutes, until al dente. Add the snap peas during the last 2 minutes of cooking, then drain. Add them to a large pan and stir in the pesto.

Roast the peppers: In a medium bowl, toss the bell peppers with a drizzle of oil and a pinch of salt and pepper. Add them to the baking sheet with the potatoes and cook for 10-12 more minutes, until both the potatoes and peppers are tender.

Prep the remaining ingredients: Tear the mozzarella into bite-sized pieces. Tear the basil leaves into bite-sized pieces.

Finish and serve: In the large pan, toss together the potatoes, peppers, sugar snap peas, carrots, and radishes. Season with salt and pepper. Plate the salad and sprinkle with the torn mozzarella and basil leaves. Enjoy!