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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