Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow onion, sliced into rings
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Brush eggplant, bell pepper, and onion slices with olive oil and season with salt and pepper.
3. Grill vegetables for 3-4 minutes per side, or until tender and slightly charred.
4. Remove vegetables from grill and let cool slightly.
5. Chop grilled vegetables into bite-sized pieces and place in a large bowl.
6. In a small bowl, whisk together minced garlic, balsamic vinegar, honey, and chopped basil.
7. Pour dressing over grilled vegetables and toss to coat evenly.
8. Season with additional salt and pepper to taste.
9. Serve warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill should be preheated to medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 5g
- Sugar: 14g
Substitutions for ingredients:
- You can substitute zucchini or yellow squash for the eggplant.
- You can use white or red onion instead of yellow onion.
- You can use any type of vinegar in place of balsamic vinegar.
Variations:
- Add chopped fresh parsley or cilantro for additional flavor.
- Add crumbled feta or goat cheese for a creamy texture.
- Add chopped Kalamata olives for a salty kick.
Tips and tricks:
- Make sure to brush the vegetables with olive oil before grilling to prevent sticking.
- Don't overcrowd the grill pan or outdoor grill to ensure even cooking.
- Let the vegetables cool slightly before chopping to prevent burning your fingers.
Storage instructions:
- Store leftover grilled caponata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave or heat in a skillet until warmed through.
Presentation ideas:
- Serve grilled caponata on a large platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish with additional chopped fresh basil or parsley.
Pairings:
- Serve grilled caponata with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Serve with crusty bread or a side salad.
Troubleshooting advice:
- If the vegetables are sticking to the grill pan or outdoor grill, brush with additional olive oil.
Food safety advice:
- Make sure to wash all vegetables thoroughly before grilling.
Food history:
- Caponata is a traditional Sicilian dish made with eggplant, tomatoes, and other vegetables.
Flavor profiles:
- Grilled caponata has a smoky, slightly sweet flavor from the grilled vegetables and balsamic vinegar dressing.
Serving suggestions:
- Serve grilled caponata as a side dish or appetizer at your next summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian