adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ratatouille with grilled veal cutlets
Ratatouille with grilled veal cutlets
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Colorful, flavorful, nutrient-packed dish with lean red meat and a variety of vegetables.
Ingredients:
  • Olive oil spray
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 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
  • 4 (125g each) veal cutlets, excess fat trimmed
  • Fresh continental parsley leaves, to serve
Instructions:
  • In a large saucepan over medium heat, warm the olive oil. Sauté the onion, stirring occasionally, for 5 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
  • Cook the eggplant until just starting to soften, then stir in the zucchini, capsicum, tomato, and water. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until tender. Season with pepper to taste.
  • Preheat a chargrill or large non-stick pan over high heat, then lightly spray with olive oil. Cook the veal for 2-3 minutes on each side for medium doneness. Transfer to a plate, loosely cover with foil, and let it rest for 2-3 minutes before serving.
  • Arrange the ratatouille and veal on plates and garnish with parsley before serving.

Similar Recipes