Grilled Caponata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium eggplant, cut in rounds 1 large red onion, cut into 1/4-inch thick slices 3 small zucchini, cut in to planks4 plum tomatoes, cut in half1 red pepper, cut in wide strips1 yellow pepper, cut in wide strips 1/4 cup Olive oil Salt and freshly ground black pepper 1/4 cup pitted kalamata olives 2 tablespoons capers, drained 2 tablespoons golden raisins 1 tablespoon chopped garlic 1/4 teaspoon red pepper flakes 1/4 cup red wine vinegar 2 teaspoons honey
Heat your grill to high. Brush the veggies with olive oil and season each with salt and pepper, to taste.
Grill the veggies on both sides until golden brown and cooked through. The tomatos take the least time. You will want to remmove their skins after grilling.
Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, and raisins.
Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
Pour the dressing over the vegetables and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Each serrving is about 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user COCOH23.
Grill the veggies on both sides until golden brown and cooked through. The tomatos take the least time. You will want to remmove their skins after grilling.
Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, and raisins.
Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
Pour the dressing over the vegetables and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Each serrving is about 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user COCOH23.
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 539.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 4.6 g
- Protein: 2.6 g
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