1
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.
Calories 304, Protein 40.3g, Carbohydrates 4.7g, Fat 13.3g, Fibre 1g, Sodium 639mg.
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.
Use cream cheese or a soft cheese such as a creamy blue cheese in place of goat cheese called for in the recipe.