Vegetables are a staple ingredient in Italian cooking.
The different areas supply a prolific amount of fresh and succulent vegetables, including globe artichokes which grow wild on Sicily, sweet (bell) peppers which are sun-ripened in Italy, as are the universally popular sun-ripened tomatoes.
Vegetables work well with a variety of different ingredients, including pasta, rice, grains and pulses to make a selection of delicious dishes. However, vegetables can make a tasty meal in themselves.
Try vegetables barbecued (grilled) on rosemary skewers — the aromatic flavour of this wonderful herb is imparted during the cooking process to make a very Italian dish. Vegetables have so much potential — experiment and enjoy!