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photo Grilled Caponata Salad with Grilled Flatbreads Recipe | Say Mmm

Grilled Caponata Salad with Grilled Flatbreads

Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical globe eggplants, so you can leave the peel on. The light purple color is pretty, too.
4 Servings - 42 min -
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Servings:4  | Calories:833 | Total Fat:74g  | Chol:15mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 74g
114 %
Sat Fat 12g
60 %
Total Carb 37g
12 %
Fiber 14g
56 %
Sugars 7g
Cholesterol 15mg
5 %
Sodium 5720mg
238 %
Protein 18g
35 %
58% Pitted green olives
22% Others combined
9% Fresh mozzarella cheese
8% Pizza dough
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon grated orange rind
1/2 teaspoon minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1 large garlic clove, minced
1 (4 ounce) piece fresh pizza dough, halved
1 tablespoon olive oil
Cooking spray
1 garlic clove, halved
1 large Japanese eggplant, cut diagonally into 1 / 2-inch-thick slices (about 10 ounces)
12 ounces baby zucchini, halved lengthwise (about 8)
1 red bell pepper, quartered and seeded
1 small sweet onion, cut into 1 / 2-inch-thick slices
10 large sliced pitted green olives
2 globe tomatoes, each cut into 8 wedges
3 tablespoons pine nuts, toasted
1 cup fresh basil leaves, torn
4 ounces fresh mozzarella cheese, thinly sliced and torn into pieces
4 caper berries with stems, rinsed and drained

Directions : View recipe directions on
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