Roasted Vegetable Caponata
- Author: Dr. Marisa Bosler, Bosler Nutrition
- Yield: 40-50 1x
- Category: Salad
- Cuisine: Traditional
- 11 pints small tomatoes (cherry or grape, washed and halved)
- 1 sprig fresh thyme, whole
- 1 sprig fresh rosemary, whole
- 1 stalk of celery, chopped
- 1 large eggplant, chopped (peeled, if desired)
- 3 14-ounce cans artichoke hearts, drained
- 4 5-ounce jars olives, pitted
- 3 medium onions, chopped
- 1 quart sweet peppers, chopped
- 1 hot pepper
- 2 ounces nonpareil capers (optional)
- 2 full bulbs of garlic left whole, roughly chopped
- 1/2 pound pine nuts, roasted(reserve for topping)
- Extra virgin olive oil
- Balsamic vinegar
- 1 large handful each fresh basil, parsley, oregano (reserve some basil leaves for display)
- Preheat oven to 425˚F on bake or roast
- Combine first 13 ingredients in an oiled casserole dish and sprinkle with salt and pepper.
- Bake until very soft (about 30-45 minutes). Put into a serving bowl or plate.
- Drizzle generously with extra virgin olive oil and balsamic vinegar – to taste.
- Add a handful each of chopped basil, parsley and oregano. Stir in.
- Sprinkle roasted pine nuts on top before serving.
- Place toasted bread around bowl and decorate with more fresh basil.
- Serve room temperature on the Italian or French toasted bread.