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–+ servings

Soppressata with Grilled Vegetables

Soppressata accompanied by zucchini, peppers and eggplant tossed with Balsamic Vinegar of Modena and Extra Virgin Olive Oil.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course starter
Cuisine tuscany
Servings 2 peoples

Ingredients
  

  • 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.
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