This pairing is a family favorite for us, especially on the Fourth of July, as my blog will attest (I’ve previously blogged about them here, and again here.) The caponata is a breeze but making the grilled breads in particular is a bit of a production. Over of the years, I’ve gotten better at the managing the process and my lovely husband has taken over most of the grilling part (although it’s still much easier with two of us working together on that part as well!).
The recipes are from the King Arthur Flour site — bread recipe is here, caponata recipe is here, and the detailed play-by-play is here. These days, I like to stretch the portions of dough as thin as they will go, about 7″ across, but KAF suggests 4″ rounds which result in plumper flatbreads. I just like how the resulting texture from my version varies from doughy to cracker-like in a single flatbread. I do have to shorten my grilling time accordingly and keep a close eye on each to ensure that they aren’t burning.
Here are all my flatbreads, stretched and queued up to go on the gas grill.
Love, love, love this zucchini caponata! It can be a great way to enjoy local produce depending on where you live. Unfortunately, most of my ingredients were store-bought this time — it’s too early here in my part of New England for local tomatoes, onions and garlic, and while I could’ve used local zucchini, I had already used up all that was in my CSA share. The basil was fresh from the farm though!