Roasted Caponata Salad

Linda’s Italian Table

Category

Side Dishes

I love everything about this recipe. The best time to make this is when the vegetables are either fresh from the Farmers Market or your garden. You can use this as a side dish with pork chops or top your pasta with a sprinkling of Romano Cheese. Enjoy!!

Ingredients

    For the Dressing

    • 1/3 cup olive oil
    • 1/8 cup balsamic vinegar
    • ½ Tbsp. sugar
    • Kosher salt and pepper, to taste

    Vegetables

    • 4 Baby Eggplants (or 1 medium); chopped, skin on
    • 1 clove garlic, chopped
    • 1 red onion, chopped
    • 1 red pepper, chopped coarsely
    • 2 cups baby tomatoes (cherry), mix of yellow and red, cut in ½
    • 1/8 – ¼ tsp. fresh red pepper flakes, according to taste
    • Kosher salt and pepper, to taste
    • Several fresh lemon slices

    Add after baking

    • Several slices of roasted red pepper
    • ½ cup green olives, cut in ½
    • 3 Tbsp. capers, rinsed and drained
    • ¼ cup fresh Italian Parsley, chopped coarsely
    • Field greens, or Baby Romaine, or Green leaf lettuce

    Directions

    1. Combine all dressing ingredients in a bowl, mix well, and set aside.

    2. Chop all the vegetables and the lemon slices very coarsely and place them in a large bowl. Add salt, pepper, red pepper flakes and mix.

    3. Pour mixed ingredients into a baking pan lined with foil and roast at 400° F for about 20-25 minutes, or until tender.

    4. Remove from the oven. Mix in the roasted red peppers, olives, capers, and parsley. Cool to room temp and serve mixed with your preferred salad greens, or you can refrigerate and serve later.