Roasting brings out the sweetness of the eggplant, cauliflower, and peppers in this simple side dish, perfect for pairing with chicken or beef.
Heat oven to 375ºF.
Combine dressing ingredients in a small jar and set aside.
Brush a baking sheet with olive oil. In a large sealable plastic bag, toss eggplant, cauliflower, peppers, garlic, and onions together with 2 Tbs. of olive oil. Spread vegetables on baking sheet and roast for 10 minutes, or until eggplant begins to soften and cauliflower begins to brown. Turn vegetables once during cooking time.
Transfer vegetables to a large bowl. Add tomatoes, cheese and dressing. Gently toss.
Serve at room temperature on a platter.
Adding canned chickpeas or cannellini beans boosts the protein in this salad.
Recipe provided to Filippo Berio by Chef Mary Ann Esposito