Caponata Salad

Name: Caponata Salad Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 3 C Eggplant Diced; 3 C Zucchini Diced; 3 C Yellow squash Diced; 3 C Celery Diced; 1 C Red onion Diced; 3 Tbsp Olive oil; Salt & Pepper; 3 C Vinegar red wine; 8 Packets Splenda; 1 Tsp Basil dried; 3 C Tomato Diced

Minutes to Prepare: 30
Minutes to Cook: 25

Number of Servings: 12

Ingredients

3 C Eggplant, Diced3 C Zucchini, Diced3 C Yellow squash, Diced3 C Celery, Diced1 C Red onion, Diced3 Tbsp Olive oil Salt & Pepper 3 C Vinegar red wine 8 Packets Splenda1 Tsp Basil, dried3 C Tomato, Diced

Directions

Toss EGGPLANT-ONION with OIL, SALT & PEPPER.
Pour onto a baking pan. Roast 15 minutes at 400 degrees.
Stir VINEGAR-SPLENDA. Pour over VEGGIES.
Add BASIL. Stir. Roast 10 min. remove from oven.
Stir in TOMATOES. Cool.

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LYPSPARK.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving