Grilled Eggplant & Cauliflower Caponata
Recipe: #26084
May 15, 2017
Categories: Side Dishes, Picnic, Potluck, Grilling (Outdoor), Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"Recipe source: Cooking Light (June 2017) Obviously if you don't want everything purple you can use white cauliflower and veggies and basil."
Ingredients
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 by Step Method
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
No special items needed.