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Here's the Recipe for 

Shannon’s Greek Caponata


Here is an easy summer recipe for a vegetarian bbq side dish or antipasti:


1 medium sweet onion – medium chop


1 medium fennel – medium chop


2 medium zucchini – medium chop


2 lb fresh tomatoes chopped or 1 can san Marzano tomatoes (15oz) diced


2 cloves garlic – crushed or finely chopped


1 tbps greek oregano


½ cup chopped Kalamata olives


Rancho Olivos evoo


Salt and pepper


Crumbled feta (optional)


In 2tbsp of olive oil, sauté onion until soft with a little salt, then add fennel, continue to cook for about 5 minutes, add zucchini and continue to cook, then add tomatoes, oregano, garlic, and 1 tsp salt.


Cook over low heat until all vegetables are soft.  Remove from heat, and stir in chopped olives when the caponata is cooled a bit.  Taste and adjust seasoning for salt.  Add another tbsp. of olive oil and stir to combine.


Serve cold or room temp as an antipasti on crackers, or as a side dish with sausages or other pork dish.  It’s also good with pasta.

Bon Appetit!

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