|Photo: Ratatouille with grilled veal cutlets recipe|
The Grilled Recipes kitchen invites you to try Ratatouille with grilled veal cutlets recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Ratatouille with grilled veal cutlets.
Lean red meat and lots of vegies pack this plate with colour, flavour and nutrients.
2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 eggplant, trimmed, cut into 2cm pieces
2 zucchini, trimmed, cut into 2cm pieces
1 red capsicum, halved, deseeded, cut into 2cm pieces
1 yellow capsicum, halved, deseeded, cut into 2cm pieces
1 x 400g can no-added-salt chopped tomatoes
125ml (1/2 cup) water
Olive oil spray
4 (125g each) veal cutlets, excess fat trimmed
Fresh continental parsley leaves, to serve
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutesor until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Add the eggplant and cook, stirring occasionally, for 3 minutes or until the eggplant just starts to soften. Stir in the zucchini, combined capsicum, tomato and water. Bring to the boil. Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes or until tender. Taste and season with pepper.
Meanwhile, heat a chargrill or large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add the veal to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 2-3 minutes to rest.
Divide the ratatouille and veal among serving plates. Top with parsley to serve.
Fat saturated 1.00g
Fat Total 4.50g
Carbohydrate sugars -
Carbohydrate Total 11.00g
Dietary Fibre 5.00g
Australian Good Taste - May 2008 , Page 48
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