Mixed Roasted Vegetables Salad with Scamorza Cheese
Prep Time: 30 min
Cook Time: 10 min
Total Time: 40 min
Servings: 6
RECIPE 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
RECIPE DIRECTIONS
- 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.
Dressing: In small jar, combine olive oil, lemon juice, thyme, sea salt, sugar, and pepper to taste; set aside.
Tip: Adding canned chickpeas or cannellini beans to this salad boosts the protein.
Recipe provided by Chef Mary Ann Esposito