ROASTED SUMMER VEGETABLE CAPONATA
This Italian appetizer is packed full of flavor!
Provided by Alanna Taylor-Tobin
Categories Appetizer
Time 1h40m
Number Of Ingredients 14
Steps:
- Toss the eggplant with 1 teaspoon salt in a colander. Let sweat 20 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425º. Rub a sheet pan with a bit of olive oil, and place the peppers on it, cut side down. Roast in the oven until collapsing and the skin is browned, about 25 minutes. Let cool. Peel and cut into 1" squares. Set aside.
- Meanwhile, toss the zucchini with a tablespoon of the olive oil. Spread in one layer on another sheet pan and roast until tender and browned in places, about 20 minutes.
- When the eggplant is done sweating, blot it dry in a kitchen towel. Toss with 1 tablespoon of olive oil. Spread in one layer on another sheet pan and roast until tender and golden, tossing once with a metal spatula, about 30 - 40 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large soup pot or dutch oven. Add the onion and celery and saute over medium heat until tender, 15 to 20 minutes. Add the roasted vegetables, tomatoes and their juices, capers, olives, currants, vinegar, sugar and 1/2 teaspoon salt. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the mixture has reduced to a thick, chunky jam, 20 - 30 minutes. Taste for salt, then remove from the heat and stir in the parsley.
- Cool the caponata, then pack it into jars and store in the refrigerator for up to several weeks, or freeze for up to several months.
Nutrition Facts : Calories 248 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 700 mg, Fiber 7 g, Sugar 26 g, ServingSize 1 serving
GRILLED CAPONATA
Steps:
- Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
- Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
- 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, raisins and pine nuts.
- 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, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams
ROASTED EGGPLANT CAPONATA
Provided by Ina Garten
Time 3h38m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
CAPONATA
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Provided by John Torode
Categories Dinner, Starter
Time 1h50m
Number Of Ingredients 12
Steps:
- Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
- When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
EASY CAPONATA
Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Provided by Carmencita
Categories Side Dish Vegetables Squash Summer Squash
Time 56m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
- Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g
CAPONATA-DELICIOUS ROASTED VEGETABLES
This is one of my very favorite roasted vegetable dishes. It is great as a side dish or served as an appetizer. Sometimes I add crumbled feta cheese and minced parsley after I pull it out of the oven and top it on a sliced hard crusted bread.
Provided by Nadia Melkowits
Categories Spreads
Time 50m
Yield 3 slices/ Tbs spoons, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the tomato paste onto a 3 1/2-quart baking dish to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.
Nutrition Facts : Calories 202.2, Fat 9.9, SaturatedFat 1.4, Sodium 613.6, Carbohydrate 26.8, Fiber 7.8, Sugar 11.1, Protein 6.4
EGGPLANT CAPONATA
http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!
Provided by Elanas Pantry
Categories Low Protein
Time 45m
Yield 4-6 plates, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
- Transfer mixture to a (9×13) glass oven proof baking dish.
- Bake at 350° for 35-45 minutes until eggplant is tender.
- Serve.
Nutrition Facts : Calories 100.7, Fat 7.5, SaturatedFat 1.1, Sodium 40.4, Carbohydrate 8.8, Fiber 5, Sugar 3.7, Protein 1.6
More about "caponata delicious roasted vegetables recipes"
EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN …
From themediterraneandish.com
4.8/5 (116)Category Appetizer, Entree, SaladCuisine ItalianCalories 91 per serving
- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
A VERY DELICIOUS CAPONATA RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
Reviews 7Estimated Reading Time 4 mins
CAPONATA: A DELICIOUS APPETIZER YOU CAN MAKE IN …
From thatsusanwilliams.com
CAPONATA | RICARDO
From ricardocuisine.com
ROASTED EGGPLANT CAPONATA RECIPE - KATE WINSLOW | FOOD …
From foodandwine.com
ROASTED CAPONATA RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
CAPONATA RECIPE | BON APPéTIT
From bonappetit.com
CAPONATA RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (38)Calories 193 per servingCategory Appetizer or Side Dish
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to it.
- Place the cubed eggplant on the prepared pan. Sprinkle it with ¼ teaspoon of the salt, drizzle with 3 tablespoons olive oil, and promptly toss to coat (some of the eggplant pieces will be more saturated with oil than the others, and that’s ok). Roast the eggplant in the oven for 30 to 35 minutes, stirring halfway, until deeply golden.
- In the meantime, warm the remaining tablespoon of olive oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion, bell pepper and celery. Season with the remaining ¼ teaspoon salt and about 10 twists of black pepper. Cook until the onions are tender and just starting to turn golden, about 9 to 12 minutes, stirring often.
- Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir to combine. Add the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
CAPONATA | RECIPE | CAPONATA RECIPE, EGGPLANT RECIPES EASY, …
From pinterest.ca
SICILIAN ROASTED EGGPLANT CAPONATA RECIPE - POOK'S PANTRY RECIPE …
From pookspantry.com
ROASTED EGGPLANT CAPONATA (SICILIAN) | VEGAN PALEO GLUTEN-FREE
From eatwellenjoylife.com
CAPONATA WITH A RED-FRUITED NERO D'AVOLA - THE WINE SOCIETY
From thewinesociety.com
CAPONATA-DELICIOUS ROASTED VEGETABLES ARCHIVES - 300,000
From recipefuel.com
ROASTED EGGPLANT CAPONATA VIDEOS RECIPE
From crecipe.com
GRILLED LAMB WITH ROASTED CAPONATA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CAPONATA - SICILIAN EGGPLANT RELISH - GYPSYPLATE
From gypsyplate.com
CAPONATA RECIPE – THE BEST SICILIAN EGGPLANT APPETIZER
From nonnabox.com
CAPONATA (EGGPLANT SALAD) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
ROASTED EGGPLANT CAPONATA RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
LIGHTER CAPONATA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ROASTED EGGPLANT CAPONATA RECIPE - HEARTH AND VINE
From hearthandvine.com
ROASTED EGGPLANT CAPONATA - THE VEGAN ATLAS
From theveganatlas.com
SICILIAN ROASTED EGGPLANT CAPONATA RECIPE [VIDEO] | RECIPE [VIDEO ...
From pinterest.co.uk
SICILIAN CAPONATA: EGGPLANT CAPONATA RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT TO SERVE WITH CAPONATA – 15 SIDE DISHES – HAPPY MUNCHER
From happymuncher.com
MEERA SODHA'S VEGAN RECIPE FOR OVEN-BAKED CAPONATA - THE …
From theguardian.com
ROASTED VEGETABLE GRILLED CHEESE (CAPONATA INSPIRED)
From kindrootsfood.com
BAKED COD WITH EGGPLANT CAPONATA - CULTURED TABLE
From culturedtable.com
CAPONATA ALLA SICILIANA - VEGGIE DESSERTS
From veggiedesserts.com
OVEN BAKED CAPONATA - LIVING THE GOURMET - RECIPES
From livingthegourmet.com
CAPONATA RECIPE - EGGPLANT AND PEPPER STEW FROM SICILY
From italiannotes.com
CAPONATA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ROASTED EGGPLANT CAPONATA WITH BROWN BUTTER PASTA
From theflavorbender.com
CAPONATA: SO SUMMERY SICILIAN VEGETABLE STEW - FOOD TO GLOW
From kelliesfoodtoglow.com
INSTANT POT CAPONATA | SICILIAN EGGPLANT DISH - VIDHYA’S VEGETARIAN …
From vidhyashomecooking.com
EGGPLANT CAPONATA - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
CAPONATA ALLA SICILIANA - A SICILIAN RECIPE FOR SWEET & SOUR …
From greedygourmet.com
SICILIAN CAPONATA RECIPE CREAMY VEGETABLES IN A SWEET AND SOUR …
From yourguardianchef.com
SICILIAN ROASTED EGGPLANT CAPONATA RECIPE | RECIPE | EGGPLANT …
From pinterest.com
EGGPLANT CAPONATA RECIPE | ITALIAN BRUSCHETTA SPREAD
From thisitaliankitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love