Roasted Vegetable Caponata without Tomatoes Recipe – Learn Like a Pro:- The rich, sweet, and tangy flavours of caponata are often created through the combination of tomatoes, eggplant, and other vegetables. Caponata is a traditional meal from Sicily that is well-known for its rich appearance. For this recipe, we will take the traditional caponata and give it a creative twist by removing.
Roasted Vegetable Caponata without Tomatoes Recipe – Learn Like a Pro
the tomatoes and concentrating instead on the rich, caramelised flavours that come from roasted veggies. People who are allergic to tomatoes or have sensitivities to tomatoes, as well as anyone who is interested in trying a different take on a well-loved Italian dish, will find this tomato-free version of caponata to be an ideal option.
Ingredients:
For the Roasted Vegetables:
- 1 large eggplant, diced into 1-inch cubes
- 2 medium zucchinis, diced into 1-inch cubes
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Caponata Sauce:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons capers, drained and chopped
- 1/4 cup pitted green olives, chopped
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Parchment paper or aluminium foil can be used to line a big baking sheet, making cleanup much straightforward. The chopped eggplant, zucchini, red peppers, red onion and minced garlic should be mixed together in a large mixing dish. Olive oil should be drizzled over the vegetables, and then they should be tossed until coated evenly. Add salt and pepper to taste, and season with salt.
On the baking sheet that has been prepared, arrange the veggies that have been seasoned in a single layer, making sure that they are not crowded together. Because of this, they will be able to attain a lovely caramelization and roast evenly. The veggies should be roasted in an oven that has been warmed for twenty-five to thirty minutes, or until they are soft and have a little caramelization.
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Stir the vegetables midway during the cooking period to ensure that they brown evenly. It is recommended that you create the caponata sauce while the vegetables are roasting. The honey or maple syrup and the balsamic vinegar should be mixed together in a small pot and heated over medium warmth. Bring the mixture to a simmer and continue cooking for five to seven minutes, or until it has had a minor reduction in volume and has thickened to the consistency of syrup.
After the veggies have finished roasting, take them out of the oven and place them in a big mixing bowl immediately after they have been removed. Include the chopped capers, green olives, pine nuts that have been roasted, fresh basil, and parsley in the bowl, and gently toss everything together to blend.
To ensure that the vegetables are evenly coated with the sauce, pour the reduced balsamic syrup over them and toss them until they are completely covered. Taste the seasoning, and if necessary, balance it with additional salt and pepper. Please allow the roasted vegetable caponata to slightly cool down before serving.
This will allow the flavours to combine and become more pronounced. On the basis of your own preference, you can serve it either warm, at room temperature, or cold. Caponata made from roasted vegetables that does not contain tomatoes can be served as a side dish, an appetiser, or as a topping for crostini, bruschetta, or grilled meats. In addition, it contributes a delectable flavour to recipes that include pasta or grain bowls.
Nutrition:
- Calories: 150-200
- Total Fat: 8-10g
- Saturated Fat: 1-2g
- Cholesterol: 0mg
- Sodium: 200-300mg
- Total Carbohydrates: 18-22g
- Dietary Fiber: 4-6g
- Sugars: 8-10g
- Protein: 3-5g
