Mixed Roasted Vegetables Salad with Scamorza Cheese

  • 3 tbsp Filippo Berio Robusto Extra Virgin Olive Oil (approx.)
  • 1 small eggplant, cut into 1/2-inch-thick rounds and quartered
  • 1 small cauliflower, separated into 1-inch florets
  • 1 large red pepper, seeded and cut into 1-inch chunks
  • 1 large yellow pepper, seeded and cut into 1-inch chunks
  • 6 garlic cloves, peeled
  • 12 whole green onions, bulbs only
  • 6 cherry tomatoes, cut in half
  • 6 yellow cherry tomatoes, cut in half
  • 1/2 cup cubed scamorza or mozzarella cheese
  • Dressing:
  • 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • Juice of 2 large lemons
  • 3 tbsp minced fresh thyme
  • 1 tsp fine sea salt
  • 1/2 tsp granulated sugar
  • Coarsely ground pepper
    • Dressing: In small jar, combine olive oil, lemon juice, thyme, sea salt, sugar, and pepper to taste; set aside.

    • 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.
    • Tip:

      Adding canned chickpeas or cannellini beans to this salad boosts the protein.

      Recipe provided by Chef Mary Ann Esposito

    Prep Time

    30 min

    Cook Time

    10 min

    Total Time

    40 min






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Robusto


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