Caponata with Poblanos and Roasted Garlic
Elevate your side dish game with this vibrant Caponata with Poblanos and Roasted Garlic, a Mediterranean-inspired recipe packed with smoky, sweet, and tangy flavors. This twist on the classic Sicilian caponata features charred poblano peppers and creamy roasted garlic mashed into a savory paste, adding depth to the hearty mix of roasted eggplant, zucchini, and juicy cherry tomatoes. Tossed with briny capers, kalamata olives, and a drizzle of red wine vinegar and honey, this medley is a flavor-filled masterpiece. Serve it warm, chilled, or at room temperature with crusty bread or crackers for an effortless appetizer or side dish that’s perfect for any occasion. Keywords: Caponata recipe, Mediterranean side dish, roasted vegetables, poblano caponata, garlic recipes.
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 1 medium-sized Eggplant
- 1 medium-sized Zucchini
- 2 cups Cherry tomatoes
- 1 medium-sized Red onion
- 1 whole bulb Garlic
- 2 tablespoons Capers
- 1 cup Kalamata olives, pitted and chopped
- 3 tablespoons Red wine vinegar
- 1 tablespoon Honey
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Cut the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Place it on a baking sheet.
Char the poblano peppers directly over a gas flame or under a broiler until blackened on all sides. Place them in a bowl, cover tightly with plastic wrap, and set aside for 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the flesh into small pieces.
While the poblanos rest, dice the eggplant, zucchini, and red onion into 1/2-inch cubes.
Spread the chopped eggplant, zucchini, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt, and toss to coat. Roast the vegetables, along with the garlic bulb, for about 25 minutes or until tender and slightly caramelized.
Once the garlic is roasted, squeeze the softened cloves out of the bulb into a bowl and mash them into a paste with a fork.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the red onions and sauté for 5-7 minutes until softened.
Add the roasted eggplant, zucchini, cherry tomatoes, roasted garlic paste, capers, chopped olives, and chopped poblanos to the skillet. Stir well to combine.
In a small bowl, whisk together the red wine vinegar and honey. Pour over the vegetable mixture in the skillet and cook for another 5 minutes, allowing the flavors to meld.
Remove from heat and stir in the chopped parsley. Season with the remaining salt and black pepper to taste.
Serve the caponata warm, at room temperature, or chilled. Enjoy with crusty bread, crackers, or as a side dish.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9066 mg | 394% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 75.1 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3891 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
