Grilled Summer Vegetable Caponata

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Traditional Caponata is an eggplant and vegetable relish. Some liberties to create a more visually exciting dish.


1 lg eggplant, 1/2” slices
1 lg sweet red onion, 1/2” slices
1 each zucchini and yellow squash, sliced 1/2” on bias
1 each red and yellow bell pepper, seeded and quartered
2 T extra virgin olive oil
2 T capers
1 t sugar
2 T balsamic vinegar
2 T fresh lemon juice
1 t salt
1/2 t pepper
1/2 T each of freshly chopped basil, thyme and parsley
1/2 c Pastures of Eden Israeli Feta, cubed
1/4 c Kalamata olives, pitted


Preheat grill. Toss vegetables with just enough olive oil to coat evenly; season with salt and pepper. Quickly mark on hot grill; let cool.

Chop into large bite-sized pieces; toss with remaining ingredients.

Serve immediately.

Salad should have lots of bright color and crisp texture.