Advertiser Recipe

Mixed Roasted Vegetable Salad with Scamorza Cheese

Serves 4-6

Last Edit Date: 9/26/2012 1:50:36 PM

Roasting brings out the sweetness of the eggplant, cauliflower, and peppers in this simple side dish, perfect for pairing with chicken or beef.

more about:

For the dressing

1/3 cup Filippo Berio® Extra Virgin Olive Oil
Juice of 2 large lemons
3 Tbs. minced fresh thyme
1 tsp. fine sea salt
Coarse black pepper
1/2 tsp. sugar

For the salad

2 Tbs. Filippo Berio Extra Virgin Olive Oil, plus more for brushing
1 small eggplant, cut into 1/2-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 red cherry tomatoes, cut in half
6 yellow cherry tomatoes, cut in half
1/2 cup cubed scamorza or mozzarella cheese

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.