Loading Video...
Recipe courtesy of Bobby Flay

Grilled Caponata

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 35 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
  2. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
  3. Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
  4. Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
  5. Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
27m Intermediate 98%
CLASS
19m Easy 98%
CLASS
32m Easy 99%
CLASS
19m Easy 99%
CLASS
20m Easy 98%
CLASS
36m Easy 99%
CLASS
22m Easy 93%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages