lean pork leg steak
540 g, (buy 600g), fat trimmed
roasted capsicum, not in oil
⅔ cup(s), (130g), drained, thickly sliced
baby spinach leaves
60 g, halved
1 clove(s), crushed
2 small, (Japanese), thinly sliced diagonally
4 medium, (roma), quartered lengthways
1 x 3 second spray(s)
- Place pork between 2 sheets of plastic wrap. Using a meat mallet, pound until 3mm thick. Cut each schnitzel in half crossways.
- Place 1 piece pork on a board. Top with one-eighth of the capsicum, spinach and cheese. Roll up pork involtini from 1 short end to enclose. Secure with a toothpick or unwaxed white kitchen string. Repeat with remaining pork, capsicum, spinach and cheese.
- Preheat a barbecue over medium-high heat (see note). Lightly spray involtini with oil and cook on grill, turning, for 4–5 minutes or until browned and cooked through. Transfer to a plate. Cover involtini with foil and set aside to rest for 5 minutes before slicing thickly.
- Meanwhile, combine oil, garlic, eggplant, tomatoes and beans in a large bowl. Cook vegetable mixture on flat plate, turning, for 5 minutes or until browned and tender. Serve pork involtini with vegetables.