Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 Medium Fresh Zucchini, diced into 1 inch cubes
- 2 Butternut Squash, diced into 1 inch cubes
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 jar Cento Caponata (14 oz)
- 3 Bellino Whole Garlic Cloves, thinly sliced
- 2 Large Celery Stalks, cut into 1/2 inch pieces
- 1 Medium White Onion, diced into 1/2 inch cubes
- 1 Red Bell Pepper, diced into 1/2 inch cubes
- 1 can Cento Italian Whole Peeled Plum Tomatoes (14 oz), drained and coarsley chopped
- 1 cup Cento Gaeta Olives, drained and coarsley chopped
- 2 tbsp Fresh Parsley, chopped
- 2 tbsp Fresh Oregano, chopped
Directions
In a large skillet, heat oil over medium flame. Add zucchini, squash, salt and pepper. Cook approximately 5 minutes, stirring frequently. Stir in caponata, cooking for an additional 2 minutes until vegetables are tender. Using a slotted spoon, transfer vegetables to a large bowl. In the same skillet, add garlic, celery, and onion. Cook over medium heat, stirring occasionally, for 5 minutes or until onion becomes translucent. Add pepper and cook an additional 4 minutes. Transfer pepper to bowl with vegetable mixture. Add tomatoes, olives, parsley, oregano and season with salt and pepper, mixing well to combine. Transfer to serving dish and serve with Bellino Italian Toast or pour over your favorite Anna Pasta. Serves 4-6
