Soppressata with Grilled Vegetables
Soppressata accompanied by zucchini, peppers and eggplant tossed with Balsamic Vinegar of Modena and Extra Virgin Olive Oil.
Ingredienti
- 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
Istruzioni
- 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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