Caponata Salad

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2 Japanese eggplants

1 large zucchini

1 yellow summer squash

1 red onion

1 red bell pepper

1 small delicata squash

1/4 cup olive oil, divided

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon fresh rosemary, minced

1 clove garlic, minced

2 tablespoons currants or raisins


Wash the vegetables and cut the eggplant, zucchini and summer squash into slices lengthwise, about 1/2 inch thick. Peel the onion and cut into 8 wedges. Halve the pepper and remove stem and seeds. Cut the delicata into cross-slices about 1/3 inch thick and use a small knife or round cookie cutter to remove seeds from each slice.

Brush or drizzle all veg with 2 tablespoons of the olive oil and sprinkle them with a little salt and pepper.

Either grill over medium-high (350-400ºF) for 5 minutes on each side or stick them under the broiler for a few minutes, flipping as needed. Once the vegetables are tender-crisp, remove and let cool to handle.

Cut into bite-size pieces and toss with remaining ingredients. Taste for salt.

Best if you can let it marinate for a couple of hours and serve at room temperature.


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