SUMMER SQUASH CAPONATA
Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.
Provided by David Tanis
Categories brunch, lunch, finger foods, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.
- In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.
- To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)
- Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.
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Lisa Kirkman
[email protected]This caponata is so good! I love the combination of sweet and savory flavors. It's also very versatile. I've served it as an appetizer, a side dish, and even as a main course.
Rmd MARUF
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up summer squash and it's also very flavorful.
Nthabeleng Mokoena
[email protected]This is a great recipe! It's easy to make and the results are delicious. I love the sweet and sour flavors of the caponata.
Elizabeth Parker
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
Lee Ty
[email protected]This caponata is delicious! The flavors are well-balanced and the texture is perfect. I highly recommend this recipe.
kgadifele mohlala
[email protected]I love this recipe! The caponata is so versatile. I've served it as an appetizer, a side dish, and even as a main course. It's always a hit.
mnbvcx mnbvcx
[email protected]This recipe is a keeper! It's simple to follow, and the results are amazing. The caponata is flavorful and addictive. I can't wait to make it again.
Daily Life
[email protected]I wasn't sure what to expect when I made this dish, but I was pleasantly surprised. The flavors were complex and interesting, and the texture was perfect. I will definitely be making this again.
Thiha Min htet
[email protected]This caponata is so easy to make, and it's absolutely delicious. I love the combination of sweet and savory flavors. I also appreciate that it's a healthy dish that's packed with vegetables.
Arjun Chunara
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's a great way to use up summer squash, and it's also very versatile. I've served it as an appetizer, a side dish, and even as a main course.
Malikfreed Malikfreed
[email protected]This summer squash caponata was a hit at my last dinner party! The flavors were incredibly well-balanced, and the dish had a delightful sweet and sour taste. I also loved the addition of the pine nuts, which added a nice crunch.