Grilled Caponata Salad with Grilled Flatbreads

Grilled Caponata Salad with Grilled Flatbreads
25 Ingredients
  • Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon minced fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper
  • 1 large garlic clove, minced
  • Flatbreads:
  • 1 (4-ounce) piece fresh pizza dough, halved
  • 1 tablespoon olive oil
  • Cooking spray
  • 1 garlic clove, halved
  • Salad:
  • 1 large Japanese eggplant, cut diagonally into 1/2-inch-thick slices (about 10 ounces)
  • 12 ounces baby zucchini, halved lengthwise (about 8)
  • 1 red bell pepper, quartered and seeded
  • 1 small sweet onion, cut into 1/2-inch-thick slices
  • 10 large sliced pitted green olives
  • 2 globe tomatoes, each cut into 8 wedges
  • 3 tablespoons pine nuts, toasted
  • 1 cup fresh basil leaves, torn
  • 4 ounces fresh mozzarella cheese, thinly sliced and torn into pieces
  • 4 caper berries with stems, rinsed and drained
Nutrition
461
23% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

46% 30

Saturated

35% 7

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 6

Carbs

13% 38

Carbs (net)

- 30

Fiber

34% 9

Sugars

- 12

Sugars, added

- 0

Protein

30% 15

Cholesterol

8% 25

Sodium

28% 669

Calcium

26% 260

Magnesium

24% 99

Potassium

24% 1115

Iron

17% 3

Zinc

24% 3

Phosphorus

49% 341

Vitamin A

19% 170

Vitamin C

93% 84

Thiamin (B1)

27% 0

Riboflavin (B2)

24% 0

Niacin (B3)

24% 4

Vitamin B6

41% 1

Folate equivalent (total)

41% 166

Folate (food)

- 102

Folic acid

- 46

Vitamin B12

9% 0

Vitamin D

34% 5

Vitamin E

25% 4

Vitamin K

40% 48

Sugar alcohols

- 0

Water

- 391
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