Yellow Squash Caponata

Name: Yellow Squash Caponata
Prep time: 1 h
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 2 tbsp. olive oil; 2 medium yellow squash, cut into 1 1/2-inch chunks; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped; 1 c. chopped celery; 12 oz. cherry tomatoes, halved; 1 red bell pepper, chopped; 12 Castelvetrano olives, pitted and chopped; 2 tbsp. capers; 1 tbsp. tomato paste; 2 tsp. granulated sugar; 1 tsp. fresh oregano, chopped; 1 tsp. fresh flat-leaf parsley, chopped; Sliced baguette, for serving

This flavorful medley makes the best veggie-packed appetizer or snack!

By Christopher MichelPublished: Jul 27, 2025

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yellow squash caponata in a cast iron pan

Becky Luigart-Stayner

Yields:

6 - 8 serving(s)

Prep Time:

1 hr

Total Time:

1 hr

This sweet-and-sour medley of pan-seared vegetables is incredibly versatile, so you may want to just double-up on the recipe and save the leftovers for another day.

We've included instructions for making it into an appetizer, by using it to top sliced baguettes, but you can just as easily eat it for breakfast on top of toast, or put it on top of pasta for dinner. However you eat it, we're sure you'll love it!

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Ingredients

2 Tbsp. olive oil
2 medium yellow squash, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 cup chopped celery
12 oz. cherry tomatoes, halved
1 red bell pepper, chopped
12 Castelvetrano olives, pitted and chopped
2 Tbsp. capers
1 Tbsp. tomato paste
2 tsp. granulated sugar
1 tsp. fresh oregano, chopped
1 tsp. fresh flat-leaf parsley, chopped
Sliced baguette, for serving

Directions

1. Step 1Heat oil in a large skillet over medium heat. Add squash and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 5 to 6 minutes. Add onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add celery and cook, stirring occasionally, until softened, 2 to 3 minutes.
2. Step 2Add tomatoes, pepper, olives, capers, tomato paste, sugar, oregano, and parsley and stir to combine. Reduce heat to low, cover, and cook until vegetables are very soft, 12 to 15 minutes. Remove lid and cook until liquid is reduced by half, 10 to 12 minutes. Serve with baguette alongside.

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