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Mixed Roasted Vegetables Salad with Scamorza Cheese

Mixed Roasted Vegetables Salad with Scamorza Cheese

INGREDIENTS

This recipe features Filippo Berio Robusto Extra Virgin Olive Oil

Dressing:
  • 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • Juice of 2 large lemons
  • 3 tablespoons minced fresh thyme
  • 1 teaspoon fine sea salt to taste 
  • Coarse black pepper to taste
  • ½ teaspoon sugar
  • 2 tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 small eggplant, stemmed, cut into ½-inch-thick rounds and quartered 
  • 1 small cauliflower head, 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 spring onions, bulbs only, left whole
  • 6 cherry tomatoes, cut in half
  • 6 yellow cherry tomatoes, cut in half
  • ½ cup cubed scamorza or mozzarella cheese

DIRECTIONS

Course: Side Dishes

Prep: Easy

Serves: Serve 4- 6

Method: Baking

  1. Preheat the oven to 375 F.
  2. Combine the dressing ingredients in a small jar and aside.
  3. Spray a baking sheet with olive oil. Toss the eggplant, cauliflower, peppers, garlic, and onions together in a large zip-lock bag with 2 tablespoons olive oil. Spread the vegetables on the baking sheet and roast them for 10 minutes, or just until the eggplant begins to soften and the cauliflower begins to brown. Turn the vegetables once during the cooking time.
  4. Transfer the vegetables to a large bowl. Add the tomatoes and cheese and gently toss everything with the dressing.
  5. Transfer the vegetables to a serving platter. Serve at room temperature.

Variation: Adding canned chickpeas or cannellini beans boosts the protein in this salad.

Recipe Provided by Chef Mary Ann Esposito