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.


  • 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)


  1. Slice vegetables into long, easy-to-eat strips, and place on a platter.
  2. Pour olive oil into small bowls. Pour sea salt into small bowls, or place a salt shaker on the table.
  3. You can also serve the vegetables with balsamic vinegar, sliced lemons and mustard.