Roasted Winter Vegetable Caponata Recipe
A hearty, seasonal twist on the classic Sicilian dish, featuring roasted squash and turnips simmered in a sweet and tangy tomato sauce.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Pan
- Chef's knife
- Cutting board
- Wooden spoon
- Can opener
- Serving bowl
Ingredients
- 200 g butternut squash, peeled and cubed
- 250 g turnips peeled and cubed
- 1 1/2 tbsp olive oil
- 2 leeks, finely sliced
- 2 cloves Garlic
- 2 tbsp balsamic vinegar
- 1 tbsp capers, rinsed
- 2 tbsp black olives chopped
- 2 tsp raisins
- 1/2 can can plum tomatoes
- 1 handful small handful of basil leaves
- 1 loaf crusty bread to serve
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