Ingredients1 punnet (approximately 250g) cherry tomatoes, cut in half |
Nutrition (per serve)
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Instructions
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Preheat oven to 200ºC
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Line baking tray with baking paper
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Place tomatoes, cut side up, on tray and season to taste
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Bake for 10 minutes or until soft
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Combine ricotta, basil and olives in a bowl
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Cut each piece of veal in half
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Preheat barbeque grill to high and lightly spray with oil
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Grill eggplant and zucchini for about 2 minutes on each side
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Grill veal for 2 minutes each side (medium)
To Serve
- Place 1 slice of veal on each plate
- Top with 1 slice of eggplant, 2 slices of zucchini and 2 tablespoons of ricotta
- Repeat to form a stack
- Top with tomato and rocket
- Drizzle with balsamic