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Mixed Roasted Vegetable Salad with Scamorza Cheese

Servings: 4-6

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


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.

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


Recipe provided to Filippo Berio by Chef Mary Ann Esposito


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