Vegetariana Recipe

Prepare and roast eggplant

Preheat oven to 425°F (220°C). Slice the eggplant into 1/2-inch rounds, brush both sides lightly with 1 tbs olive oil and season with a pinch of salt and pepper. Arrange in a single layer on a baking sheet lined with parchment. Roast 12–15 minutes, flipping halfway, until golden and tender. Remove and let cool slightly.

Prepare asparagus

While eggplant roasts, snap the woody ends off the asparagus and toss spears with 1 tbs olive oil, salt (about 1/4 tsp) and pepper. Roast on the same sheet or a second sheet for 8–10 minutes at 425°F until tender-crisp and charred at tips. Remove and cool slightly; if long, cut into 2–3 inch pieces.

Prepare tomatoes

Halve the tomatoes and, if very juicy, lightly scoop out excess seeds so they hold marinade better. Place tomatoes cut-side up on the work surface.

Make the marinade

In a small bowl whisk together 2 tbs olive oil, red wine vinegar, lemon juice, minced garlic, chopped oregano, sliced basil, remaining salt and pepper, and red pepper flakes if using. Taste and adjust seasoning—marinade should be bright and slightly tangy.

Marinate vegetables

Place the roasted eggplant, asparagus pieces and tomatoes in a shallow bowl or platter. Pour the marinade over the warm vegetables so they absorb flavor as they cool. Toss gently to coat. Let sit 15–25 minutes at room temperature to meld flavors (can be made up to 2 hours ahead and stored in fridge; bring to room temp before serving).

Assemble with fior di latte

Arrange the marinated vegetables on a serving platter. Tear or slice the fior di latte into bite-sized pieces and tuck them among the tomatoes, eggplant and asparagus so every portion has cheese. Drizzle the final 1 tsp olive oil over the cheese and vegetables for gloss.

Garnish and serve

Scatter fresh basil leaves over the assembled dish. If serving with bread, toast slices and drizzle lightly with olive oil; serve alongside to sop up juices. Serve immediately at room temperature.

All ingredients in the ingredient list are used in the directions. For a warm variation, serve eggplant and asparagus slightly warm under the room-temperature tomatoes and cheese. Adjust salt and acidity to taste. Leftovers keep refrigerated in an airtight container up to 2 days; bring to room temperature before serving.