Layer grilled vegetables with veal for a restaurant-quality meal.
Ingredients
- 250g punnet cherry tomatoes, halved
- 240g (1 cup) fresh low-fat ricotta
- 2 tablespoons chopped fresh basil
- 40g (1/4 cup) pitted kalamata olives, finely chopped
- 4 (about 125g each) veal schnitzels
- Olive oil spray
- 2 small eggplant, trimmed, cut lengthways into eight 1cm-thick slices
- 3 zucchini, trimmed, cut lengthways into 5mm-thick slices
- Rocket leaves, to serve
- Balsamic vinegar, to serve
Method
- Step 1Preheat oven to 200ºC. Line a baking tray with non-stick paper. Place tomato, cut-side up, on tray. Season to taste. Bake for 10-12 minutes or until just soft. Combine ricotta, basil and olives in a bowl.
- Step 2Meanwhile, place 1 schnitzel between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet or a rolling pin until 2mm thick. Repeat with remaining veal. Cut each piece of veal in half.
- Step 3Preheat a barbecue grill or chargrill on high. Spray with oil. Grill eggplant and zucchini for 2 minutes each side or until tender. Grill veal for 1-2 minutes each side for medium. Place 1 slice of veal on each plate. Top with 1 slice of eggplant, 2 slices of zucchini and 2 tablespoons of ricotta. Repeat. Top with tomato and rocket. Drizzle with balsamic vinegar.
Nutrition
1170 kj
Energy
9g
Fat Total
4g
Saturated Fat
6g
Fibre
38g
Protein
10g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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