Pinzimonio highlights what Italian cuisine is truly all about. This dish is as simple as it gets, yet there is something addictive about it. The array of rainbow-colored vegetables, and the variety of textures and tastes, dipped into high quality extra-virgin olive oil and sea salt celebrates fresh seasonal eating. It is an antipasto (appetizer) whose simplicity and taste will transform the way you serve food; when using fresh, quality ingredients, no embellishments are necessary.
Veering a bit off the traditional path, we grilled the eggplant to bring out its natural sweetness and satisfying flavor, taking advantage of this summer vegetable.
Ingredients
- Carrots (use multi-colored baby carrots if available)
- Cucumbers
- Fennel
- Green beans
- Peppers
- Radishes
- Grilled eggplant (optional) (slice, drizzle with olive oil and grill for one minute per side)
- High quality extra-virgin olive oil
- Sea salt
- Balsamic vinegar, sliced lemons and/or mustard (optional)
Directions
- Slice vegetables into long, easy-to-eat strips, and place on a platter.
- Pour olive oil into small bowls. Pour sea salt into small bowls, or place a salt shaker on the table.
- You can also serve the vegetables with balsamic vinegar, sliced lemons and mustard.
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