Italian

Roasted Caponata is for Dinner.

Roasted Caponata takes several minutes to prepare.

Roasted Caponata takes 50 minutes to cook.

Roasted Caponata makes 2 servings.

The ingredients for Roasted Caponata are:

Eggplant, fresh, 800 grams (remove)
Summer squash, 2 cup slices (remove)
Zucchini, 1.5 cup, sliced (remove)
Red Ripe Tomatoes, 4 large whole (3" dia) (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
Red Ripe Tomatoes, 2 cup cherry tomatoes (remove)
Onions, raw, 2 large (remove)
Garlic, 6 cloves (remove)
Garlic, 2 tsp (remove)
organic chickpeas, 400 gram(s) (remove)
Mushrooms, fresh, 0.5 cup, pieces or slices (remove)
sage, fresh, 1 serving (remove)
Basil, 40 leaves (remove)
Pepper, black, 1 tsp (remove)
Tomato Paste, 50 grams (remove)
tinned diced tomato, 400 gram(s) (remove)
italian herbs, 3 tbsp (remove)
Salt, 1 tsp (remove)

Here is how you make Roasted Caponata:

Chop all vege into large chunks. Place into casserole baking dish (or similar). Mix the tinned tomatoes with crushed garlic and tomato paste, pour over vege. Generously sprinkle dried and fresh herbs and mix well. Place in pre heated oven (200 degree Celsius), giving vege a toss every 20 or so minutes. Number of Servings: 2Recipe submitted by SparkPeople user MISSYMEOW.

The nutritional information for Roasted Caponata is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 408.3

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,608.0 mg
• Total Carbs: 80.9 g
• Dietary Fiber: 23.2 g
• Protein: 16.1 g

Roasted Caponata is Italian cuisine.

The dietary needs meet for Roasted Caponata is Vegan