Mixed Roasted Vegetables Salad with Scamorza Cheese
- Preheat oven to 375°F. Spray baking sheet with olive oil.
- In zip-top bag, toss together 3 tbsp olive oil, eggplant, cauliflower, peppers, garlic and onions; spread on prepared baking sheet.
- Roast, turning once, for 10 minutes or just until eggplant begins to soften and cauliflower begins to brown.
- Transfer vegetables to large bowl along with tomatoes and cheese; toss gently with dressing. Transfer to serving platter. Serve at room temperature.
Dressing: In small jar, combine olive oil, lemon juice, thyme, sea salt, sugar, and pepper to taste; set aside.
Adding canned chickpeas or cannellini beans to this salad boosts the protein.
Recipe provided by Chef Mary Ann Esposito
Cooking Method: Bake
World Cuisine: Italian