Piadina with Grilled Vegetables

Today we have been inspired by the Romagna tradition to make a simple and tasty piadina, all with a vegan twist. The queen of Italian street food, the piadina has always been loved by everyone and lends itself to the most varied fillings based on cold cuts, cheeses and vegetables. Today, however, here is a recipe for our vegan and vegetarian friends. Instead of the classic ham this time, we decided to stuff it with a mix of vegetables seasoned with EVO oil and a sprinkling of oregano that will make this piadina not only vegan but also delicious!

STEP 1

First, clean the peppers, removing the top and the inner seeds. Divide them in half and using a knife, cut away the filaments as well. Then cut into strips about 0.8 inches thick and from these obtained strips about 2 inches wide. Next turn the zucchini, cut it in half lengthwise and then divide it again by opening it in half. Cut out slices about 0.8 inches thick and then from these strips of the same thickness as the peppers. When you have obtained 7 ounces, transfer them together with the peppers.
Once all the vegetables have been cut, place a grill on the stove to heat. When the grill is hot, cook the vegetables a little at a time: spread the peppers side by side, grilling them for 5 minutes and turning them with kitchen tongs for even cooking, then put the zucchini on the fire.

STEP 2

After grilling the vegetables, heat the piadina in a hot pan, turning it on both sides. With that done, begin arranging your grilled vegetables, followed by the artichokes in oil.

STEP 3

To finish you can season with a drizzle of EVO oil and a sprinkle of oregano and close the piadina. Divide it in half and serve your piadina with grilled vegetables while still hot.