Caprese with Artichokes & Basil

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

By Kate McMillan

Published 2017

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Caprese with Artichokes & Basil

  • cups (9 oz/280 g) cherry tomatoes, quartered


In a large bowl, stir together the roasted eggplant cubes, the cherry tomatoes, bocconcini, artichoke hearts, basil, oil, and vinegar, and season with salt and pepper. Fill the eggplant cavities so they are piled high, and roast until warm throughout and cheese begins to melt, about 10 minutes. Garnish the eggplant halves with basil and serve right away.