Roasted Pepper Caponata


Serves 4-5 as a main course/ 6-8 as an appetizer


1/2 red onion

2 red bell peppers (Could use all red peppers, but orange and yellow add different flavors)

1 orange bell pepper

1 yellow bell pepper

1/2 cup grilled red cabbage

1 oz anchovies, chopped

1/4 cup capers, chopped

1/2 cup kalamata olives, chopped

zest of two lemons, juice of 1/2 lemon

2 tbs parmigiano reggiano cheese

2 tbs chopped parsley

2 tbs chopped basil

1 tbs olive oil

1/4 tsp red pepper flakes

1 tsp oregano leaves

2 tbs chopped parsley

2 compari tomatoes

1/4 cup chopped sun dried tomatoes

1 head of garlic

olive oil

1 loaf sourdough bread

8 0z burrata cheese (or buffalo mozzarella)

mixed greens

herbs for garnish, whatever you have on hand works, I used dill and basil, but fennel fronds would be ideal


  1. Grill peppers, onion and cabbage, roast on gas stove or broil until skin on peppers has charredIMG_9514
  2. Remove skin and seeds from peppers, chop and set aside
  3. Preheat oven to 350
  4. Cut head of garlic in half, cover with olive oil, salt, pepper and red pepper flakes. Roast in oven for about 45 mins or until softIMG_9523
  5. In food processor combine chopped grilled red onion, capers, anchovies, olives, lemon zest + juice, parmesan, basil, parsley, olive oil, red pepper flakes, salt and pepper. Pulse ingredients until a paste forms.IMG_9520
  6. Combine paste made in previous step, chopped peppers, 1/2 cup of chopped grilled red cabbage, tomatoes, rosemary, parsley, and sun dried tomatoes. IMG_9522
  7. Place pepper caponata in oven for about 20 minutes before serving
  8. Slice the loaf of sourdough and cut each slice into thirds. Spread olive oil on to a baking sheet and place bread on the sheet ensuring to get olive oil on each side. Salt and Pepper. Bake right before serving for about 6 minutes on each side until golden.
  9. Lay greens onto large serving platter and sprinkle with lemon juice and balsamic vinegarIMG_9531
  10. Spread toasts with roasted garlic and lay onto greensIMG_9535
  11. Distribute burrata or buffalo mozzarella onto toasts, sprinkle with olive oil from the roasted garlic, and add kosher or sea salt (an essential part of making burrata taste good!). Distribute pepper caponata and fresh herbs. IMG_9538


**I did not do this, but I would recommend topping the final dish with balsamic glaze for an additional kick of flavor

**fennel fronds and basil would be the best garnish flavor wise for this dish, but any herbs that aren’t too overpowering should work well



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