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Photo of Grilled veal with roasted tomato, eggplant and oregano salsa by WW

Grilled veal with roasted tomato, eggplant and oregano salsa

Total Time
40 min
10 min
30 min
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.


Veal cutlet or chop, raw

415 g, (4 x 130g) fat trimmed


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)


1 medium, cut into wedges, to serve


  1. Preheat oven to 180°C or 160°C fan forced. Line a baking tray with baking paper. Place eggplant on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20 minutes. Add tomatoes and bake for 10 minutes or until eggplant is golden and tomatoes are tender.
  2. Meanwhile, combine rind and dried oregano in a small bowl. Brush veal with half the oil. Sprinkle rind mixture over each side of veal. Season with pepper.
  3. Heat a large non-stick frying pan over medium-high heat. Cook veal for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover veal with foil and set aside to rest for 5 minutes.
  4. Meanwhile, add fresh oregano, basil and remaining oil to tray with eggplant and tomatoes. Season salsa with salt and pepper and gently toss to combine.
  5. Serve veal with salsa and lemon wedges.


SERVING SUGGESTION: Steamed green beans, plus steamed baby (chat) potatoes. TIP: Cook extra salsa to make Roast eggplant bruschetta for tomorrow’s lunch. Increase ingredients used in Step 1 by one-quarter and cook as directed. At end of Step 4, remove one-fifth of the salsa. Cover and place in fridge. The next day, top 1 x 35g slice ciabatta (toasted) with salsa (warmed), fresh basil leaves and 10g shaved parmesan cheese.