Mixed Roasted Vegetables Salad with Scamorza Cheese - Filippo Berio

Ingredients

• 2 tbsp Filippo Berio Extra Virgin Olive Oil
• 1 small eggplant, stemmed, cut into ½-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 cherry tomatoes, cut in half
• 6 yellow cherry tomatoes, cut in half
• 120 ml (½ cup) cubed scamorza or mozzarella cheese
• 80 ml (1/3 cup) Filippo Berio Extra Virgin Olive Oil
• Juice of 2 large lemons
• 3 tbsp minced fresh thyme
• 1 tsp fine sea salt to taste
• Coarse black pepper to taste
• ½ tsp sugar