Italian is still the #1 hot seller in regional cuisine, and you can capitalize on it! Offer the bold flavors of Italian with the popularity of roasted vegetables and potatoes, and you'll sell out on a delicious and unique side dish. It simply makes for more menu success.

Caponata
4 cups Red Onion, Medium, 1/2" Dice
4 cups Red Bell Pepper, 1/2" Dice
4 cups Yellow Squash, 1/2" Dice
4 cups Zucchini, 1/2" Dice
4 cups Eggplant, 1/2" Dice
1 cup Garlic, Chopped
1/3 cup Rosemary, Chopped
1 1/4 cups Olive Oil
4 tsp. Balsamic Vinegar
1 1/4 cups Tomato Paste
1 carton (2 1/2 gal.) Potato Pearls® Extra Rich, Prepared
1 tsp. Black Pepper, Coarse-Ground
1 cup Butter, Unsalted, Melted

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1. Preheat oven to 400°F (350°F convection).
2. Toss first 9 ingredients together in a large bowl. Spread evenly on sheet pan and roast for 55 minutes, stirring once halfway through cook time.
3. Combine roasted vegetables and tomato paste in food processor and pulse until mixed. Set aside and hold warm.
4. Combine prepared Potato Pearls® Extra Rich with pepper and butter. Hold at 140°F until ready to use.
5. For each serving, portion 2/3 cup of potato mixture and top with 3 tbsp. Caponata.
Yield: 78 2/3-cup servings