Roasted Caponata

From www.taste.com.au

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  yellow capsicum, chopped
• 1  zucchini, halved, thickly sliced
• 1⁄2 small eggplant, chopped
• 250  g cherry tomatoes
• 1  red onion, cut into wedges
• 1  tablespoon  oil
• 1⁄2 cup  pitted kalamata olive
• 2  teaspoons capers
• 2  tablespoons  balsamic vinegar
• 1⁄4 cup dry red wine
• 2  garlic cloves, thinly sliced
• 400  g butter beans, drained, rinsed
• 2  tablespoons  chopped fresh basil

Directions

1. Preheat oven to 200°C Combine capsicum, zucchini, eggplant, tomatoes and onion in a large roasting dish. Drizzle with oil. Roast for 25 minutes, stirring halfway during cooking.
2. Add olives, capers, vinegar, wine and garlic to vegetables. Toss gently to combine. Roast for 10 minutes. Stir in beans. Roast, covered, for a further 5 minutes or until beans are heated through and tomatoes have just collapsed. Stir through basil. Serve.