Winter vegetable caponata

Name: Winter vegetable caponata
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: 200g squash peeled and cubed; 250g turnips peeled and cubed; 1 ½tbsp olive oil; 2 leeks finely sliced; 2 garlic cloves crushed; 2tbsp balsamic vinegar; 1tbsp capers rinsed; 2tbsp black olives chopped; 2tsp raisins; ½ x 400g can plum tomatoes; small handful of basil leaves; crusty bread to serve

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 3.3 out of 5.4 ratingsRate

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Roast squash and turnips to give a winter veg twist to the popular Italian dish caponata. With five of your 5-a-day, it's packed with goodness

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g squash

peeled and cubed
250g turnips

peeled and cubed
1 ½tbsp olive oil
2 leeks

finely sliced
2 garlic cloves

crushed
2tbsp balsamic vinegar
1tbsp capers

rinsed
2tbsp black olives

chopped
2tsp raisins
½ x 400g can plum tomatoes
small handful of basil leaves
crusty bread

to serve

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Nutrition: Per serving

kcal292

low
fat12g

low
saturates2g
carbs32g
sugars26g
fibre13g

high
protein8g
salt0.8g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. Toss the squash and turnips in a roasting tin with half the oil and seasoning. Roast for 20-25 mins, until soft and charred at the edges.
step 2

Heat the remaining oil in a large pan over a medium heat. Season and fry the leeks for a few minutes, until softened slightly. Add the squash, turnips, garlic and vinegar, and cook for about 2 mins until sticky. Stir in the capers, olives, raisins and tomatoes, fill the can with water, swill it around and add that, too. Reduce for 15-20 mins, partially covered with the lid, until the veg is tender. Stir in most of the basil and season. Scatter over the rest of the basil and serve with crusty bread.

Recipe from Good Food magazine, November 2022

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A star rating of 3.3 out of 5.4 ratings

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