Grilled Caponata Salad With Grilled Flatbreads Recipe

Name: Grilled Caponata Salad With Grilled Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 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; Flatbreads:; 1 (4-ounce) piece fresh pizza dough, halved; 1 tablespoon olive oil; Cooking spray; 1 garlic clove, halved; Salad:; 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

Servings: persons

Dressing:
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
Flatbreads:
1 (4-ounce) piece fresh pizza dough, halved
1 tablespoon olive oil
Cooking spray
1 garlic clove, halved
Salad:
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.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Dressing:, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 teaspoon grated orange rind, and more.

Yes, Grilled Caponata Salad With Grilled Flatbreads falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Caponata Salad With Grilled Flatbreads

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