Grilled Vegetable Caponata

Grilled Vegetable Caponata

  • Servings: 8 to 12
  • Difficulty: easy
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  • olive oil
  • 3 zucchini
  • 3 yellow squash
  • 1 large eggplant
  • 1 yellow onion
  • 2 peppers (I like to use red and yellow for color)
  • 3 portabella mushrooms
  • 1 head of garlic
  • 1/2 jar tomato sauce (I love Rao’s marinara)
  • 1/2 jar of capers, drained
  • 1/2 cup pitted green olives


  1. Cut each squash in half lengthwise.
  2. Cut eggplant lengthwise into about 4 thick slices.
  3. Cut onion into 4 thick slices. Use a skewer to keep layers together for grilling.
  4. Cut each pepper in half.
  5. Brush or spray each vegetable with olive oil on both sides. Salt as desired.
  6. Peel all garlic cloves. Place on foil and add a little olive oil. Pinch tops of foil closed to make a pouch to grill.
  7. 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.
  8. 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.

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.