Grilled Eggplant & Cauliflower Caponata

8
Servings
45m
Prep Time
10m
Cook Time
55m
Ready In


"Recipe source: Cooking Light (June 2017) Obviously if you don't want everything purple you can use white cauliflower and veggies and basil."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (129.2 g)
  • Calories 278.4
  • Total Fat - 7.9 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 716.7 mg
  • Total Carbohydrate - 47.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3 g
  • Protein - 9.2 g
  • Calcium - 36.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.3 mg

Step 1

Place the first 4 ingredients (-salt) in a large bowl, toss and let stand for 30 minutes.

Step 2

Preheat grill to medium high (450 degrees F).

Step 3

Coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered until tender (5 -10 minutes), turning occasionally. Cut into 1 inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers and lies to cauliflower mixture; toss. Let stand 10-15 minutes.

Step 4

Serve with a slotted spoon.

Tips & Variations


No special items needed.

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