MIXED ROASTED VEGETABLES SALAD WITH SCAMORZA CHEESE
Course: Side Dishes
Serves: Serve 4- 6
Prep: Easy
Method: Baking

INGREDIENTS

Dressing:
1/3 cup Filippo Berio Robusto Extra Virgin Olive OilJuice of 2 large lemons3 tablespoons minced fresh thyme1 teaspoon fine sea salt to taste Coarse black pepper to taste½ teaspoon sugar2 tablespoons Filippo Berio Robusto Extra Virgin Olive Oil1 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, peeled12 spring onions, bulbs only, left whole6 cherry tomatoes, cut in half6 yellow cherry tomatoes, cut in half½ cup cubed scamorza or mozzarella cheese

DIRECTIONS

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