A quick reminder that in Italy, vegetables are usually served at room temperature, rather than piping hot. Consequently, they can me prepared in advance and left to sit out several hours, assuming they contain no ingredients that will go bad (like dairy or uncured meat).
Also they are served generally after the main course, in separate plates, rather than with a meat dish.
Salads are generally simple greens with oil, vinegar, salt and pepper served after the other vegetables and before a cheese plate or dessert.
