To make the giardiniera (pickled vegetables) place in a large bowl capsicums, celery, carrots, onion, zucchini and cauliflower. Stir in salt and fill with enough cold water to cover. Place plastic wrap over the bowl and refrigerate overnight.
The next day drain salty water and rinse vegetables. In a separate bowl mix together garlic, bay leaves, vinegar and olive oil and mix well. Combine with vegetable mixture, cover and refrigerate for 2 days before using.
To make the kale chips, preheat oven to 200C.
Rinse and thoroughly dry kale and cut into small strips discarding any big stems.
Spread kale over a baking sheet, making sure that the strips touch as little as possible.
Drizzle with olive oil, toss and bake for 15/20 mins or until crisp. Remove from oven and let cool slightly.
Heat up a nonstick-pan, cut That’s Amore Cheese Diavoletti length ways and place it in the pan olive chili side down, heat for 2 min each side.
Serve the Diavoletti hot, using the pickled vegetables and kale crisps as a side!