Roasted Radicchio Caponata with Heirloom Tomatoes and Gluten Free Penne

Recipe courtesy of Chef Andre Nowading,  Kroger

Chef Andre Nowading said, “This is my version of a traditional Italian dish that usually involves some form of seafood. I’ll let you decide if you want to add shredded tuna, halibut, shrimp, or squid. Caponatas are almost an Italian version of ratatouille but with more delicious ingredients and almost always include eggplant, olives, capers, and in this case, nutty roasted radicchio to give it a depth of flavor.”


1 large eggplant, cut into bite sized pieces

2-3 heads of Royal Rose Radicchio, cored and cut into quarters.

1-2 zucchini, split lengthways and cut into half-moons.

2-3 yellow squash, cut lengthways, and cut onto half-moons.

½ yellow onion, rough chopped.

1 cup green olives, pitted, and sliced.

2-3 heirloom tomatoes cut into wedges (a variety of colors looks best, cherry tomatoes may be substituted).

1 cup capers, drained.

1 cup golden raisins.

1 cup white balsamic and honey dressing (Kroger Private Selection is a great choice if you don’t want to

make your own).

1 cup toasted pine nuts.

1 box Barillia Gluten-free Penne.

½ cup fresh basil.

¼ cup olive oil.

Salt and pepper to taste.


Toss the cut eggplant, squash, zucchini, and onion in about 1/3 of the dressing and roast in a preheated 350 degree oven for 12-15 minutes, stirring to keep from sticking and roasting all sides.

Toss the radicchio in ¼ cup of olive oil and toast in same oven for about 10 minutes on another baking pan.

Remove both and set aside (chill if you are making a cold side dish to serve later).

At the same time cook the gluten-free pasta according to directions (chill if making a cold dish).

Add all other ingredients except basil and pine nuts in a mixing bowl and toss in remaining pasta, and vegetables.

Toss in roasted radicchio and pine nuts last and serve.

Serve topped with fresh basil.

Tomatoes may be tossed separately and served as a rim for the pasta salad.

If making for food service, make sure all roasted vegetables, radicchio, and pasta are chilled to below 41 degrees before mixing and adding remaining dressing.

Store at below 41 degrees.

Shelf life 3 days.