BAKED CAPONATA

BAKED CAPONATA

The best Mediterranean style dish when you need to clean out your veggie crisper! Cut your veggies in small cubes, bake for 30-40mins with a tbsp of dried oregano, 1 tbsp quality Spanish olive oil, salt & pepper. Serve and garish with fresh basil leaves and a splash of balsamic vinegar.

We used: eggplant, zucchini, capsicum, red onion & garlic cloves. At the last 10 mins of baking we added green beans and kale. A great addition if you have it would be cherry tomatoes, mushrooms and olives.

Eat on it’s own or with your choice of protein. So yummy and nutritious!