200°C · 15-30 min
GezinsvriendelijkAllergens
Gluten
SulfietSicilian Caponata
I love making caponata, and this variation is surprisingly delicious. I prepare this traditional Sicilian vegetable dish with aubergine, good olives, sultanas, and tomatoes. At the end, I mix in roasted butternut squash. On the side, I make a tabbouleh with bulgur, fresh herbs, and sunflower seeds. This dish is 100% plant-based (vegan).
Sicilian Caponata
Aubergine, butternut squash, red bell pepper, yellow beet, carrot, garlic, fresh chives, parsley, rosemary, preserved lemon, kalamata olives, silver onions, raisins, sunflower seeds, bulgur, tomato paste, red wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, sulfiet.
Microwave
Heat the caponata and tabbouleh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the caponata and tabbouleh covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
