Barbecued vegetables are usually served with the meats: tomatoes, aubergines, peppers and onions. These are the same ingredients that make up the friggione, a slowly simmered type of vegetable goulash.
Fresh vegetables are often served raw and are accompanied by a pinzimonio sauce (oil, salt and pepper) as an appetiser.
The scalogno, a type of green onion (with the taste that is a mixture between the onion and garlic), has a variety of recipes or is served pickled in oil.
Last Updated: 12/10/2018