[vc_row][vc_column][vc_column_text]

The dish that I propose today is un’antipasto based Soppressata and grilled vegetables with balsamic vinegar of Modena and Extra Virgin Olive Oil; dish easy to prepare and very tasty typical of Tuscany.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]

Soppressata with Grilled Vegetables

Soppressata accompanied by zucchini, peppers and eggplant tossed with Balsamic Vinegar of Modena and Extra Virgin Olive Oil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course starter

Cuisine tuscany

Servings 2 peoples

Ingredients

  

1x2x3x

• 80 gr soppressata
• 1 n. zucchini
• 1 n. pepper
• 1 n. eggplant
• q.s. extra virgin olive oil
• q.s. Balsamic vinegar of Modena
• q.s. salt

Instructions

 

• Cut the vegetables into strips and cook them on the plate; Season with extra virgin olive oil, balsamic vinegar and a pinch of salt.
  
• Serve the vegetables with the Soppressata sliced.
  

Tried this recipe?Let us know how it was!