Filippo Berio Mixed Roasted Vegetables Salad with Scamorza Cheese

Ingredients

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

Directions

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

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Mixed Roasted Vegetables Salad with Scamorza Cheese Recipe