Filippo Berio Mixed Roasted Vegetables Salad with Scamorza Cheese

Ingredients

• 3 tbsp Filippo Berio Robusto Extra Virgin Olive Oil (approx.)
• 1 small eggplant, cut into 1/2-inch-thick rounds and quartered
• 1 small cauliflower, 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 whole green onions, bulbs only
• 6 cherry tomatoes, cut in half
• 6 yellow cherry tomatoes, cut in half
• 1/2 cup cubed scamorza or mozzarella cheese
• Dressing:
• 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil
• Juice of 2 large lemons
• 3 tbsp minced fresh thyme
• 1 tsp fine sea salt
• 1/2 tsp granulated sugar
• Coarsely ground pepper