Recipe Ratatouille with grilled veal cutlets : Practical and Delicious

Recipe Ratatouille with grilled veal cutlets : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ratatouille with grilled veal cutlets. You are currently reading Recipe Ratatouille with grilled veal cutlets : Practical and Delicious. This recipe is the creation of the chef Chrissy Freer. Recipe Ratatouille with grilled veal cutlets requires 10m, cook 25m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Lean red meat and lots of vegies pack this plate with colour, flavour and nutrients.

Ingredients:

12 Ingredients

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  2 tsp olive oil
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 eggplant, trimmed, cut into 2cm pieces
  
  
  


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  2 zucchini, trimmed, cut into 2cm pieces
  
  
  


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  1 red capsicum, halved, deseeded, cut into 2cm pieces
  
  
  


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  1 yellow capsicum, halved, deseeded, cut into 2cm pieces
  
  
  


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  1 x 400g can no-added-salt chopped tomatoes
  
  
  


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  125ml (1/2 cup) water
  
  
  


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  Olive oil spray
  
  
  


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  4 (125g each) veal cutlets, excess fat trimmed
  
  
  


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  Fresh continental parsley leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  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.
  
  
  


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  Step 2
  
  
  
  
  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.
  
  
  


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  Step 3
  
  
  
  
  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.
  
  
  


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  Step 4
  
  
  
  
  Divide the ratatouille and veal among serving plates. Top with parsley to serve.
  
  
  

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