Capri Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Wash and dry the bell pepper, zucchini, eggplant and red onion. Cut the bell pepper into 1-inch strips, slice the zucchini into 1/2-inch rounds, cut the eggplant into 1/2-inch cubes or rounds, and cut the red onion into wedges.

Toss and roast

On a rimmed baking sheet, combine the prepared vegetables with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Spread in a single layer so pieces are not overcrowded. Roast 20–25 minutes, turning once halfway through, until vegetables are tender and edges are lightly caramelized. Remove from oven and let cool slightly.

While the vegetables roast, drain the sundried tomatoes if oil-packed and roughly chop into strips. Crumble the Gorgonzola and set aside. Pick and roughly tear the basil leaves.

When vegetables are warm but not piping hot, scatter the chopped sundried tomatoes over them and gently fold to combine. The residual heat will soften the tomatoes and marry the flavors.

Whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon lemon juice and 1/2 teaspoon honey in a small bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired.

Drizzle half of the dressing over the warm roasted vegetables and sundried tomatoes, tossing gently to coat. Reserve the remaining dressing for the salad base or to serve on the side.

Transfer the dressed vegetables to a serving platter. Scatter crumbled Gorgonzola over the top, sprinkle torn basil leaves, and finish with the remaining dressing drizzled lightly. If using, place the vegetables over 4 cups mixed salad greens or alongside toasted baguette slices/crostini.

Serve warm or at room temperature. If using as a salad, toss gently with the greens just before serving so leaves don’t wilt. For bruschetta-style, spoon vegetable mixture onto crostini and top with additional basil and a small crumble of Gorgonzola.