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Grilled Vegetable Caponata |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilled Vegetable Caponata recipe on the web!!ITALY Caponata is Sicily’s answer to Russia’s eggplant caviar-a cross between a dip and a salad made with sautéed eggplants, peppers, and other vegetables, invigorated with olives, capers, and pine nuts. It’s just the sort of dish that can be electrified by grilling. Caponata can be served by itself as an antipasto, salad, or side dish, and it would be delicious as a topping for bruschetta. The one unexpected ingredient in this recipe-cocoa powder-adds a pleasant, bittersweet flavor. The caponata will keep for a week; just be sure to reseason it before serving. _ eggplant, long, slender (about 1 1/2 pounds in all) _ clove garlic, peeled and cut lengthwise in half _ tomatoes, medium, fresh and ripe _ onions, medium, peeled and cut in quarters (leave on the root ends) _ rib celery, trimmed _ red bell pepper, medium _ green bell pepper, medium _ tbs olive oil, extra-virgin, or as needed Salt and freshly ground black pepper, to taste _ tbs parsley, chopped fresh Italian (flat-leaf) _ tbs pine nuts, toasted _ tbs capers, drained _ tbs olives, chopped, pitted (green or black - your choice) _ tbs balsamic vinegar, , or more to taste _ 1/2 tsp unsweetened cocoa 1. Preheat the grill to high. 2. Make 8 slits in each eggplant with the tip of a paring knife and insert a half clove of garlic in each. Lightly brush the eggplants, tomatoes, onions, celery, and bell peppers with oil, using about 2 tablespoons, and season with salt and pepper. 3. When ready to cook, arrange the vegetables on the hot grate. Grill the eggplants until the skin is charred all over and the flesh is very soft, 20 to 30 minutes, turning with tongs as needed. Grill the tomatoes, turning with tongs, until the skin is black and blistered, 8 to 12 minutes. Grill the onions, celery, and peppers the same way; these will take 10 to 20 minutes in all. Transfer the vegetables as they are done to a cutting board to cool. 4. Scrape the charred skin off the vegetables with a paring knife. Remove the stem end from the eggplants and coarsely chop the flesh. Core the tomatoes, then cut crosswise in half, wring out the seeds, and coarsely chop the flesh. Thinly slice the onions, first cutting off the root ends, and celery. Core, seed, and thinly slice the peppers. Transfer the vegetables to a serving bowl. 5. Stir in 3 tablespoons oil, the parsley, pine nuts, capers, olives, 2 tablespoons vinegar, the cocoa powder, and salt and pepper. Toss well to mix. Taste for seasoning, adding salt or vinegar as necessary; the caponata should be highly seasoned. Serve at room temperature. Serves 6 as an appetizer, 4 as a salad Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Spanish Grilled Vegetable Salad / Escalivada Lebanese Eggplant Salad / Salafat el Rahab Moroccan Egglplant Salad / Salade d'Aubergines Grilled Zucchini Salad Grilled Vegetable Caponata Spicy Thai Grilled Beef Salad / Yam Nua Yang Grilled Pork With a Sweet-Tart Dressing / Pork Laab Persian Chicken Salad With Pickles and Olives Grilled Chicken Salad With Indian Spices / Murgh Chaat Quick Chaat Mix Grilled Salade Nicoise Vietnamese Salad Plate Turkish Radish Salad Plate Lebanese Crudites Plate Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan Long Beans With Fresh Coconut Spicy Japanese Bean Sprout Salad Shirazi Cucumber, Tomato, and Onion Salad Balinese Cucumber Salad Potato Salad With Caramelized Onions Two-Tone Potato Salad Spicy Daikon Spicy Fruit in a Tamarind Dressing / Rujak Sesame Spinach Tomato Salad with Feta Cheese / Shopska Salata Tomato and Shallot Salad Shepherd's Salad / Coran Salatasi Three Hots Salad Korean Lettuce and Onion Salad La Cabana's House Salad A Different Greek Salad / Marlo Salata |
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