Grilled Caponata Wraps With Summer Vegetables

The Editors
Makes 12 servings.
Preparation Method
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Second Prize winner in the Garden-Fresh Recipe Contest.

-Terri Crandall, Gardnerville, NV


5 to 6 tablespoons olive oil, divided
1 medium eggplant, peeled and diced
1 large onion, peeled and chopped
2 yellow crookneck squashes, diced
2 summer (pattypan) squashes, diced
1 cup roasted red bell pepper strips
3 tablespoons capers
1/2 cup pitted kalamata olives, chopped
1 can (8 ounces) tomato sauce
1 teaspoon dried oregano
2 tablespoons red-wine vinegar
2 teaspoons sugar
1/3 cup dried cranberries
salt and pepper, to taste

In a large skillet over medium-high heat, warm 2 to 3 tablespoons of olive oil. Add the eggplant and cook until brown. Remove the eggplant from the skillet and add 2 to 3 more tablespoons of olive oil, then the onion and squashes. Cook until soft. Add the red pepper strips, capers, olives, tomato sauce, oregano, vinegar, sugar, dried cranberries, and salt and pepper. Return the eggplant to the mixture and heat through. Set aside.


2 packages (15 ounces each) spinach herb tortilla wraps
1/2 pound Gorgonzola cheese
1/2 cup roasted, shelled, and salted pumpkin seeds

Spoon about 1/2 cup of caponata into the center of each wrap, crumble Gorgonzola cheese on top, and sprinkle with pumpkin seeds. Roll the wraps like a burrito (fold two sides inward, then roll one open side toward the other). Brush the flat sides with olive oil and place on a panini grill one or two at a time (depending on the size of your grill). Grill 2 to 3 minutes, or until grill marks show on the wrap. Remove, cut in half, and serve.

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