Summer Caponata (eggplant free)

 

All. Of. The. Color.

 

1 each

Summer Squash

Zucchini

Purple Cauliflower

Pint Cherry Tomatoes

Large Green Bell Pepper

1/3 cup Capers

½ cup Oil Cured Black Olives (mine were in herbs de provence)

1 Tablespoon Diced Preserved Lemon Peel

1 Tablespoon Organic Raisins (mine were straight off a vine!)

 

1. Quarter length-wise zucchini and squash and cut into 1/2 inch chunks.

2. Roughly chop olives, halve cherry tomatoes and cut cauliflower into small florets.

3. De-seed the bell pepper and cut into 12 inch pieces.

5. Combine above ingredients into a heavy lidded le-creuset pot.

5. Simmer with the lid on for 40 minutes, until tender.

6. Store in the fridge to reheat all week as a side, toast topper, grain bowl base or fish burger blend.