Was very simple to make. I didn't have fresh oregano so, I used dried. The dish was delicious . Like the other reviewer I used naan. Yum!
Grilled Caponata Salad with Grilled Flatbreads
Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical globe eggplants, so you can leave the peel on. The light purple color is pretty, too.
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Total: 42 Minutes
- Calories: 373
- Fat: 23.7g
- Saturated fat: 5.9g
- Monounsaturated fat: 9.4g
- Polyunsaturated fat: 4.1g
- Protein: 11.8g
- Carbohydrate: 32.3g
- Fiber: 6.8g
- Cholesterol: 23.1mg
- Iron: 2.8mg
- Sodium: 621mg
- Calcium: 215mg
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon grated orange rind
- 1/2 teaspoon minced fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- 1 large garlic clove, minced
- 1 (4-ounce) piece fresh pizza dough, halved
- 1 tablespoon olive oil
- Cooking spray
- 1 garlic clove, halved
- 1 large Japanese eggplant, cut diagonally into 1/2-inch-thick slices (about 10 ounces)
- 12 ounces baby zucchini, halved lengthwise (about 8)
- 1 red bell pepper, quartered and seeded
- 1 small sweet onion, cut into 1/2-inch-thick slices
- 10 large sliced pitted green olives
- 2 globe tomatoes, each cut into 8 wedges
- 3 tablespoons pine nuts, toasted
- 1 cup fresh basil leaves, torn
- 4 ounces fresh mozzarella cheese, thinly sliced and torn into pieces
- 4 caper berries with stems, rinsed and drained
- 1. To prepare dressing, combine first 8 ingredients in a large bowl, stirring with a whisk. Set aside.
- 2. Preheat grill to medium-high heat.
- 3. To prepare flatbreads, turn dough out onto a lightly floured surface; let stand for 15 minutes. Pat each dough portion into a 5-inch circle. Brush with 1 tablespoon oil. Place dough on grill rack coated with cooking spray; grill 2 minutes on each side or until crisp and well marked. Remove from grill; rub top of each flatbread with cut sides of 1 garlic clove. Tear each flatbread in half.
- 4. To prepare salad, lightly coat eggplant and the next 3 ingredients (through onion) with cooking spray. Arrange eggplant and zucchini on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until tender and well marked. Arrange bell pepper and onion on grill rack; grill 3 minutes on each side or until well marked.
- 5. Separate onion slices into rings. Cut the bell pepper into thick strips. Add onion, eggplant, zucchini, bell pepper, green olives, and tomato to dressing; toss gently to combine. Arrange the vegetables on a platter. Top with nuts, basil, cheese, and caper berries. Serve with flatbreads.
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