Ladies, today I’m sharing how I prepare my baked caponata, a super simple and flavorful version if you like vegetables. If you’re looking for an easy baked caponata recipe, you’re in the right place! Perfect for those with little time but who don’t want to give up the authentic taste of Mediterranean vegetables.
The great thing about this baked caponata is that there’s no need to fry anything. Just chop the vegetables – I used onion, celery, carrot, eggplant, bell peppers, zucchini, a few potatoes, and cherry tomatoes – and put them all in a large baking dish. A generous drizzle of extra virgin olive oil, salt, pepper, and into the oven! In less than an hour, you’ll have a fragrant, colorful, and healthy side dish, ideal both hot and cold.😊
This light baked caponata is perfect to accompany main dishes, fill gourmet sandwiches, or even enjoy on its own with a slice of toasted bread. It’s a vegetarian recipe, rich in fiber and vitamins, and it keeps well for a few days in the fridge.
If you want to add a special touch, you can add capers, black olives, and a tablespoon of white wine vinegar at the end of cooking for that typical sweet and sour taste of traditional Sicilian caponata. But even in the basic version, I assure you it’s a hit!
In short, if you’re looking for a quick vegetable oven recipe, this caponata is the perfect solution. Try it and let me know if you liked it
💡 Tip: Make plenty because it’s even better the next day!😀