An explosion of freshness and lightness in every bite, Piadina with Grilled Vegetables and Chives is the perfect dish for summer evenings. With a combination of grilled seasonal vegetables and the aromatic touch of chives, this recipe will bring you all the flavor of Emilia Romagna in one delicacy.
- Piadine romagnole
- Seasonal vegetables (zucchini, peppers, eggplant, cherry tomatoes, etc.)
- Extra virgin olive oil
- Fresh chives
- Salt and pepper (optional)
Preheat the grill or barbecue to medium-high heat.
Prepare the vegetables by washing them thoroughly and cutting them into slices or pieces of similar size.
Season the vegetables with a drizzle of extra virgin olive oil, making sure to cover each piece evenly.
Place the vegetables on the hot grill and cook them for a few minutes on each side until well grilled and tenderly cooked.
Transfer the grilled vegetables to a bowl and let them cool slightly.
Add a few pieces of finely chopped fresh chives. You can adjust the amount according to your personal taste.
Add salt and pepper to taste if you want more flavor.
Heat the romaine piadinas on a grill or in a nonstick skillet.
Spread the grilled vegetables topped with chives on the hot piadinas.
Fold the piadinas in half and press them lightly to make the ingredients stick well together.
Serve piadinas with grilled vegetables and chives as a quick lunch or light summer dinner. You can accompany the piadinas with a fresh salad or crispy chips.