Ingredients1 punnet (approximately 250g) cherry tomatoes, cut in half | Nutrition (per serve)
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Instructions
Preheat oven to 200ºC
Line baking tray with baking paper
Place tomatoes, cut side up, on tray and season to taste
Bake for 10 minutes or until soft
Combine ricotta, basil and olives in a bowl
Cut each piece of veal in half
Preheat barbeque grill to high and lightly spray with oil
Grill eggplant and zucchini for about 2 minutes on each side
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