Roasted caponata

Roasted caponata

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The ingredient of Roasted caponata

  1. 1 yellow capsicum, chopped
  2. 1 zucchini, halved, thickly sliced
  3. 1/2 small (150g) eggplant, chopped
  4. 250g cherry tomatoes
  5. 1 red onion, cut into wedges
  6. 1 tbsp oil
  7. 1/2 cup pitted kalamata olives
  8. 2 tsp capers
  9. 2 tbsp balsamic vinegar
  10. 1/4 cup dry red wine
  11. 2 garlic cloves, thinly sliced
  12. 400g can butter beans, drained, rinsed
  13. 2 tbsp chopped fresh basil

The instruction how to make Roasted caponata

  1. Preheat oven to 200u00b0C. Combine capsicum, zucchini, eggplant, tomatoes and onion in a large roasting dish. Drizzle with oil. Roast for 25 minutes, stirring halfway during cooking.
  2. Add olives, capers, vinegar, wine and garlic to vegetables. Toss gently to combine. Roast for 10 minutes. Stir in beans. Roast, covered, for a further 5 minutes or until beans are heated through and tomatoes have just collapsed. Stir through basil. Serve.

Nutritions of Roasted caponata

calories: 109.94 calories
fatContent: 3.7 grams fat
saturatedFatContent: 0.5 grams saturated fat
carbohydrateContent: 12.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 3.5 grams protein
cholesterolContent:
sodiumContent: 180 milligrams sodium

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