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!