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
- 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
- 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.