For the marinade: Add the oil, vinegar, capers, chile, oregano, pepper, salt and roasted garlic to a blend, and blend until smooth. Transfer the marinade to a saucepan and warm slightly over medium heat.
For the salad: Combine the squash, carrot and cucumber in large bowl. Pour the warmed marinade over the vegetables and let sit at room temperature for 1 hour.
Divide the salad among four plates. Top each portion with some of the fried capers and drizzle with olive oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ecco