Grilled Eggplant & Cauliflower Caponata

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 is 8 servings

Metric US

I've Tried It

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.