Ingredients:
2 eggplants
2 zucchini
4 red capsicum
1 red onion
1 garlic bulb
30g raisins
30g capers
100g Apple cider vinegar
50g Honey in the Garden Wildflower honey
Salt
Pepper
Olive oil
Method
Chop eggplants, zucchini, capsicum, and red onion into 1 cm cubes. Trim the top off a whole garlic bulb.
Spread vegetables onto a lined baking tray with the garlic bulb in the middle. Drizzle 2 tablespoons of olive oil over everything. Grill the vegetables in a preheated combi steam oven at 220°C with 100% steam for about 8-10 minutes until char-grilled.
Slice baguette into thin pieces, place them onto a lined baking tray, and drizzle with olive oil. Add this tray to the oven 3 minutes before the vegetables are done.
Meanwhile, in a medium bowl, whisk together the dressing ingredients: raisins, capers, apple cider vinegar, wildflower honey, and 2 tablespoons of olive oil until well mixed.
Remove both trays from the oven. Squeeze the roasted garlic cloves from the bulb, mince them, and mix into the vegetables.
Assemble the vegetables over the crispy baguette slices, and drizzle wildflower honey over the caponata. Top with fresh herbs, and freshly ground salt and pepper/
About the Chef
Chef André has provided the above. Follow his Instagram Page @andrekadletz or get in contact if you have questions or looking for a Chef to cater for your next celebration.
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