Grilled Caponata Salad with Grilled Flatbreads

Health score
45%
Grilled Caponata Salad with Grilled Flatbreads

Suggestions


Indulge in the vibrant flavors of the Mediterranean with our Grilled Caponata Salad paired with deliciously charred Flatbreads. This refreshing dish not only dazzles with its colorful array of grilled vegetables but also offers a delightful balance of textures—from the creamy mozzarella to the crunchy pine nuts. Perfect for a light lunch, a satisfying side, or even as a main course, this salad brings a burst of sunshine to your table.

Imagine the taste of freshly grilled eggplant and zucchini, enhanced with aromatic fresh herbs like basil and oregano, brought together by a zesty dressing of red wine vinegar and grated orange rind. The caper berries add a salty tang, while the sliced olives contribute a savory depth that will tantalize your taste buds. Each bite is a celebration of fresh produce, beautifully grilled to perfection, and finished with the unique crunch of toasted pine nuts.

Served alongside warm, homemade flatbreads, this dish is not just a meal; it’s an experience. Gather your friends and family to enjoy a meal that’s not only nourishing but also exquisitely flavorful. With just 42 minutes of prep time, you’ll create a stunning dish that makes any occasion special, whether it’s a family gathering, a picnic, or a casual lunch. Dive into the essence of summer cuisine with this Grilled Caponata Salad, and let the good times roll!

Ingredients

  • 12 ounces baby zucchini halved lengthwise ( 8)
  • 0.3 teaspoon pepper black freshly ground
  •  caper with stems, rinsed and drained
  • 0.1 teaspoon pepper red crushed
  • cup basil fresh
  • ounces mozzarella fresh thinly sliced
  •  garlic clove halved
  • large garlic clove minced
  • 10 large olive green pitted sliced
  • 10 ounces baby eggplant 
  • tablespoon olive oil 
  • tablespoons olive oil extra virgin extra-virgin
  • teaspoon orange zest grated
  • 0.5 teaspoon oregano fresh minced
  • tablespoons pinenuts toasted
  • ounce pizza dough fresh halved
  •  bell pepper red seeded quartered
  • 1.5 tablespoons red wine vinegar 
  • 0.3 teaspoon salt 
  • small onion sweet cut into 1/2-inch-thick slices
  •  tomatoes cut into 8 wedges

Equipment

  • bowl
  • whisk
  • grill

Directions

  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.
  4. Brush with 1 tablespoon oil.
  5. Place dough on grill rack coated with cooking spray; grill 2 minutes on each side or until crisp and well marked.
  6. Remove from grill; rub top of each flatbread with cut sides of 1 garlic clove. Tear each flatbread in half.
  7. 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.
  8. Separate onion slices into rings.
  9. Cut the bell pepper into thick strips.
  10. 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.
  11. Serve with flatbreads.

Nutrition Facts

Calories400kcal
Protein13.76%
Fat53.99%
Carbs32.25%

Properties

Glycemic Index
73.5
Glycemic Load
1.99
Inflammation Score
-10
Nutrition Score
24.925652369209%

Flavonoids

Delphinidin
60.73mg
Epigallocatechin 3-gallate
0.07mg
Naringenin
0.42mg
Apigenin
0.01mg
Luteolin
0.26mg
Kaempferol
1.67mg
Myricetin
1.05mg
Quercetin
13.36mg

Nutrients percent of daily need

Calories:399.88kcal
19.99%
Fat:25.2g
38.76%
Saturated Fat:6.11g
38.18%
Carbohydrates:33.86g
11.29%
Net Carbohydrates:27.3g
9.93%
Sugar:11.95g
13.27%
Cholesterol:22.4mg
7.47%
Sodium:715.19mg
31.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.45g
28.89%
Vitamin C:83.38mg
101.07%
Manganese:1.29mg
64.64%
Vitamin A:2453.64IU
49.07%
Vitamin K:47.07µg
44.83%
Phosphorus:291.84mg
29.18%
Potassium:963.53mg
27.53%
Fiber:6.56g
26.23%
Vitamin E:3.8mg
25.36%
Vitamin B6:0.48mg
23.87%
Calcium:218.21mg
21.82%
Magnesium:87.07mg
21.77%
Folate:84.4µg
21.1%
Copper:0.38mg
18.81%
Iron:3.13mg
17.37%
Zinc:2.5mg
16.69%
Vitamin B2:0.22mg
12.81%
Vitamin B1:0.18mg
12.03%
Vitamin B3:2.3mg
11.51%
Vitamin B12:0.65µg
10.77%
Selenium:6.15µg
8.78%
Vitamin B5:0.84mg
8.36%
Source:My Recipes