Summer Squash Caponata Food

SUMMER SQUASH CAPONATA

Summer Squash Caponata image

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

Ingredients

Extra-virgin olive oil
1 1/2 pounds medium green zucchini, cut into 3/4-inch cubes
Kosher salt and black pepper
1 1/2 pounds yellow summer squash, cut into 3/4-inch cubes
1 large onion, diced (about 1 1/2 cups)
6 celery stalks, diced (about 1 cup)
Pinch of red-pepper flakes
1 tablespoon granulated sugar
3 tablespoons red- or white-wine vinegar
2 tablespoons medium capers, rinsed, soaked in cold water for 10 minutes and drained
24 green olives, such as Castelvetrano or Cerignola, for garnish
6 hard-boiled eggs (9-minute), for garnish
Italian parsley leaves, for garnish
Basil leaves, for garnish
12 (1/2-inch) slices Italian or French bread, toasted

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.

SQUASH CAPONATA

Squash Caponata image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch)
1 tablespoon granulated sugar
3 tablespoons extra-virgin olive oil, divided
Kosher salt
1 tablespoon dried oregano
3 tablespoons red wine vinegar
2 heaping tablespoons golden raisins
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and grated
1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
3 medium-size stalks celery, cut into thin rounds
2 large zucchini, halved lengthwise and thinly sliced
1 tablespoon capers, drained
12 green olives, preferably Cerignola, pitted and chopped

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.
In a small bowl, combine the red wine vinegar and the raisins. Set aside.
Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.

GREEK CAPONATA

Greek Caponata image

Make and share this Greek Caponata recipe from Food.com.

Provided by Giniaa

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can diced tomatoes with juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano

Steps:

Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Serve alone as a side, or over toasted sourdough bread for a main dish.

Nutrition Facts : Calories 246.5, Fat 14.3, SaturatedFat 2, Sodium 1114.8, Carbohydrate 28.8, Fiber 6.2, Sugar 10.9, Protein 5.3

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