Roasted Caponata

[Guest guest]

Roasted Caponata

 

 

1 yellow capsicum (bell pepper), chopped

1 zucchini, halved, thickly sliced

1/2 small (150 g) (5 1/3 oz) eggplant, chopped

250 g (9 oz) cherry tomatoes

1 red onion, cut into wedges

1 tablespoon (4 tsp) oil

1/2 cup pitted kalamata olives

2 teaspoons capers

2 tablespoons (8 tsp) balsamic vinegar

1/4 cup vegan dry red wine

2 garlic cloves, thinly sliced

400 g (14 oz) can butter beans, drained, rinsed

2 tablespoons (8 tsp) chopped fresh basil

 

 

1. Preheat oven to 200 C (390 F).

 

2. Combine capsicum (bell pepper), zucchini, eggplant, tomatoes

and onion in a large roasting dish. Drizzle with oil. Roast for 25

minutes, stirring halfway during cooking.

 

3. Add olives, capers, vinegar, wine and garlic to vegetables. Toss

gently to combine. Roast for 10 minutes.

 

4. Stir in beans. Roast, covered, for a further 5 minutes or until

beans are heated through and tomatoes have just collapsed.

 

5. Stir through basil. Serve.

 

 

 

SERVING SUGGESTION: Serve caponata as a side or toss through GF pasta.

 

 

 

Serves 6.