Grilled veal with roasted tomato, eggplant and oregano salsa
4
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Even grilled, this veal is tender and delicious with the basil and oregano crust. Paired with the salsa you will create traditional flavours of Italy.
Ingredients
Veal cutlet or chop, raw
415 g, (4 x 130g) fat trimmed
Eggplant
1 large, cut into 1cm pieces
Cherry tomatoes
250 g, halved
Fresh lemon rind
2 tsp, finely grated
Dried oregano
1 tsp
Olive oil
1 tbs
Fresh oregano
1 tbs, chopped
Fresh basil
¼ cup(s), torn
Oil spray
1 x 3 second spray(s)
Lemon(s)
1 medium, cut into wedges, to serve