Tomato Sfilati with Zucchini, Treviso Radicchio & Purple Eggplant


(serves 12)
  • 12 Tomato Sfilati
  • 1 red radicchio
  • 1 zucchini
  • 1 small eggplant
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar


Wash the veggies.

Slice the eggplant and zucchini into thin slices. Add a pinch of salt and grill them until they become tender and soft. Set aside.

Cut the radicchio into quarters and grill until it also becomes tender and soft. Set aside.

Wrap the Sfilati: 4 with eggplant, 4 with the zucchini and 4 with the radicchio.

Serve on a plate in a colorful composition and sprinkle some drops of balsamic vinegar.