Soppressata with Grilled Vegetables



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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course starter
Cuisine tuscany
Servings 2 peoples


  • 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.
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