Grilled Vegetable Caponata


Grilled Vegetable Caponata

This is a delicious side dish, or vegetable main dish with a few fresh mozzarella balls added on top for some protein. This recipe makes a lot, so be prepared for leftovers. It’s also a great portable food to bring a healthy meal or snack with you; use a mason jar or your favorite container.
Prep Time 20 minutes
Course Side Dish
Cuisine Mediterranean
Servings 10


  • 1/4 cup olive oil
  • 3 large zucchini
  • 3 large yellow squash
  • 1 large eggplant
  • 1 large yellow onion
  • 3 large portabella mushrooms
  • 1 head garlic
  • 1/2 jar Rao's Marinara Sauce (24 oz.)
  • 1/2 jar capers, drained (optional)
  • 1/2 cup pitted green olives


  • Cut each zucchini and squash in half lengthwise.
  • Cut eggplant lengthwise into about 4 thick slices.
  • Cut onion into 4 thick slices. Use a skewer to keep layers together for grilling.
  • Cut each pepper in half.
  • Brush or spray each vegetable with olive oil on both sides. Salt as desired.
  • Peel all garlic cloves. Place on foil and add a little olive oil. Pinch tops of foil closed to make a pouch to grill.
  • Grill vegetables and garlic pouch on medium heat for about 10 minutes; flip and cook an additional 10 minutes or until cooked but still firm.
  • Let cool. Chop all vegetables into bite-size pieces. Add 1/2 jar of marinara sauce, capers and olives; stir. Serve at room temperature.


If you prefer not to grill, you could chop all raw vegetables into bite-size pieces, combine with olive oil and garlic cloves and roast at 425 for 30 minutes. Then stir and check every 15 minutes to ensure they are still firm. Cool; combine with sauce, capers and olives.
Keyword Grilled Vegetable Caponata


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