Califonia Bountiful
Side Dish

Vegetables caponata with zucchini noodles

Zucchini noodles replace pasta in this confetti of seasonal vegetables.

Executive Chef Porfirio Gomez
Andrei's, Irvine

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6 tsp. extra virgin olive oil
1/2 cup small-diced carrots
1/2 cup small-diced zucchini
1/2 cup small-diced red onions
1/2 cup small-diced eggplant
4 tsp. chopped garlic
2 tsp. capers
4 tsp. chiffonade basil
1 cup zucchini noodles (see note)
1 cup balsamic vinegar
1/4 cup sugar


Preheat a large sauté pan on high heat. Add 4 tsp. olive oil and allow to heat. Stir in vegetables and cook for 3 to 4 minutes or until golden brown. Turn heat off and add garlic and capers, then stir in basil. Transfer cooked vegetables to a large serving plate.

Using the same pan, lightly sauté zucchini noodles in remaining 2 tsp. olive oil for a few seconds.

Meanwhile, make balsamic vinegar reduction: In a small saucepan, heat balsamic vinegar and sugar over low heat until mixture reaches a syrupy consistency, 15 to 20 minutes. Leftovers can be stored at room temperature for about a month.

To serve, top cooked vegetables with zucchini noodles and drizzle with 2 tsp. balsamic reduction.

Note: Zucchini noodles are noodle-like strips of squash cut with a spiralizer or mandoline. One medium zucchini will yield about 1 cup noodles.

Serves 2

Photo: © 2018 Ajenda Public Relations

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