Roasted Summer Vegetable Caponata Recipes

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CAPONATA-DELICIOUS ROASTED VEGETABLES



Caponata-Delicious Roasted Vegetables image

This is one of my very favorite roasted vegetable dishes. It is great as a side dish or served as an appetizer. Sometimes I add crumbled feta cheese and minced parsley after I pull it out of the oven and top it on a sliced hard crusted bread.

Provided by Nadia Melkowits

Categories     Spreads

Time 50m

Yield 3 slices/ Tbs spoons, 6 serving(s)

Number Of Ingredients 13

12 -14 ounces tomato puree
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
10 ounces mushrooms
5 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the tomato paste onto a 3 1/2-quart baking dish to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.

Nutrition Facts : Calories 202.2, Fat 9.9, SaturatedFat 1.4, Sodium 613.6, Carbohydrate 26.8, Fiber 7.8, Sugar 11.1, Protein 6.4

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