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Veal and Vegetable Stack

veal-and-vegetable-stack

Veal and Vegetable Stack

Serves: 4
Time to make: 15 mins (Preparation) 15 mins (Cooking)

 veal-and-vegetable-stack

 

Ingredients

1 punnet (approximately 250g) cherry tomatoes, cut in half
1 cup low-fat ricotta
2 tbs fresh basil, torn
1/4 cup kalamata olives, pitted, chopped
4 veal schnitzels (un-crumbed)
Canola oil spray
2 small eggplants, sliced long ways
3 zucchini, trimmed, sliced long ways
Rocket leaves, to serve
Balsamic vinegar, to serve

Nutrition (per serve)

Energy: 1170kJ
Calories: 278cal
Protein: 38g
Fat: 9g
– saturated: 4g
Carbohydrates: 10g
– sugars: 0g
Dietary Fibre: 6g

Instructions

  1. Preheat oven to 200ºC

  2. Line baking tray with baking paper

  3. Place tomatoes, cut side up, on tray and season to taste

  4. Bake for 10 minutes or until soft

  5. Combine ricotta, basil and olives in a bowl

  6. Cut each piece of veal in half

  7. Preheat barbeque grill to high and lightly spray with oil

  8. Grill eggplant and zucchini for about 2 minutes on each side

  9. 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

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