Short-order veal rolls



15 min


4 to 5 servings

* PLUS Grilling Time: 5 minutes


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large portobello mushroom
  • 4 tsp olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 10 pieces veal scallopini , about 875 g to 1 kg
  • 130-g log goat cheese
  • 10 toothpicks


  • Lightly oil grill and heat barbecue to medium. Core and seed peppers, then cut in half. Slice each half into 5 long strips. Discard stem from mushroom. Slice cap into 10 long thin strips. In a small bowl, stir oil with salt and pepper.
  • Lay a few veal slices on a piece of waxed paper on counter. Sparingly brush both sides of each scallopini with oil mixture. Spoon about 1 heaping teaspoon (7 mL) goat cheese on short edge of each scallopini. Lay 1 mushroom strip and 1 red and 1 yellow pepper strip across cheese. Tightly roll meat around filling, enclosing cheese as best you can. Veggies will poke out from rolls. Fasten with a toothpick. Repeat with remaining veal, cheese and vegetables.
  • Grill with lid closed, turning frequently, until meat is cooked through and grill marks form, 5 to 6 minutes. If veal slices are thick, continue grilling, turning often, 2 to 3 more minutes. Remove to a platter.

Nutrition (per serving)

  • Calories
  • 304,
  • Protein
  • 40.3 g,
  • Carbohydrates
  • 4.7 g,
  • Fat
  • 13.3 g,
  • Fibre
  • 1 g,
  • Sodium
  • 639 mg.

Colourful peppers, mushrooms and cheese make a delicious filling for tender grilled veal rolls. We like them best with ultra-skinny scallopini from the supermarket, but thicker pieces from the butcher can also be used.

Cheesy tip

Use cream cheese or a soft cheese such as a creamy blue cheese in place of goat cheese called for in the recipe.