Add a bit of flare to a completely guilt-free and delicious meal. Perfect for weekend lunches or the upcoming spring nights, we bring Veroni Salami and grilled vegetables together in a flavor-bursting dish.


  • 7oz Veroni Salami
  • 1 eggplant
  • 1 zucchini
  • 1 onion
  • 1 pepper
  • 1 tomato
  • 3 basil leaves
  • Soft cheese
  • Salt and pepper
  • Extra virgin olive oil


1. Wash the vegetables and cut them into thin slices along with the soft cheese.
2. Prepare a grilling pan with oil on a medium-high heat. Add the sliced vegetables, cooking both sides for a few minutes till soft, season with salt and pepper.
3. Once the vegetables are grilled, assemble them on an oven tray in the form of a pyramid in the following order: eggplant, zucchini, slice of salami, cheese, pepper, tomato, slices of salami and finally the cheese.
4. Bake in a pre-heated oven at 350° for 5 minutes, once cooked, transfer to serving plates and garnish with basil and diced tomato.

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