Oven-Roasted Vegetables | Ciao Italia

Ingredients

• 2 tablespoons Filippo Berio extra-virgin olive oil
• 1 small eggplant, stemmed, cut into 1/2-inch rounds, and quartered
• 1 small cauliflower, cut into 1-inch flowerets
• 1 large red pepper, seeded and cut into 1-inch chunks
• 1 large yellow pepper, seeded and cut into 1-inch chunks
• 6 cloves garlic, peeled
• 12 spring onions, bulb only, left whole
• 6 cherry tomatoes, cut in half
• 6 yellow cherry tomatoes, cut in half
• 1/2 cup cubed scamorza or mozzarella cheese
• INGREDIENTS