Mixed Roasted Vegetables Salad with Scamorza Cheese

Prep Time: 30 min
Cook Time: 10 min
Total Time: 40 min
Servings: 6
  • 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 a bowl, combine and toss 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




    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Robusto

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