Name: Char-grilled veal with tomato, capers and basil
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 baby (360g) eggplant, halved lengthways; 6 small (540g) zucchini, halved lengthways; 1/3 cup (80ml) extra virgin olive oil; 12 small or 6 large veal cutlets; salt and freshly ground black pepper; 2 medium (230g) egg tomatoes, seeded, chopped finely; 1/2 small (50g) red onion, chopped finely; 1 clove garlic, crushed; 2 tablespoon drained small capers; 1 tablespoon balsamic vinegar; 1 tablespoon baby basil leaves

Char-grilled veal with tomato, capers and basil

Keep everyone happy with hearty veal and tasty vegies that the whole family will love. There's no need to tell them it only took 30 minutes to make.

Ingredients

6 baby (360g) eggplant, halved lengthways

6 small (540g) zucchini, halved lengthways

1/3 cup (80ml) extra virgin olive oil

12 small or 6 large veal cutlets

salt and freshly ground black pepper

2 medium (230g) egg tomatoes, seeded, chopped finely

1/2 small (50g) red onion, chopped finely

1 clove garlic, crushed

2 tablespoon drained small capers

1 tablespoon balsamic vinegar

1 tablespoon baby basil leaves

Method

1.Brush eggplant and zucchini with half the oil; cook, in batches, on a heated grill plate (or grill or barbecue) until browned and tender. Transfer to a plate; cover to keep warm.

2.Sprinkle cutlets with salt and pepper; cook on heated, oiled grill plate until browned on both sides and cooked as desired. Put on a plate, cover, stand for 10 minutes.

3.Meanwhile, combine the tomato, onion, garlic, capers, vinegar, remaining oil and salt and pepper to taste in a small bowl.

4.Divide the eggplant and zucchini among serving plates, top with cutlets and tomato mixture. Sprinkle with basil leaves.

This recipe is best made close to serving. Antipasto eggplant and zucchini may be used instead of fresh for a quicker alternative. Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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