Roast Stuffed Wsummer Vegetables Arrosto Di Vitello Variegato Food

ROAST STUFFED W/SUMMER VEGETABLES (ARROSTO DI VITELLO VARIEGATO

Steps:

• Preheat the oven to 350°F.
• In a plastic bag, add zucchini, bell peppers, prosciutto, dry thyme, rosemary and garlic powder. Close the bag and toss it around to evenly cover all the veggies and prosciutto with the herb mixture.
• Make some long ways cuts on the roast and insert zucchinis, peppers and prosciutto.
• Heat oil in a frying pan with the rosemary spring and brown all sides of the meat.
• Transfer meat to roasting pan and discard rosemary spring.
• Pour wine and broth over meat into the roasting pan and sprinkle with salt and pepper.
• Roast for 1 hour and 15 minutes.
• Carve and serve.
• Great with red and green tomato salad.

ROASTED VEGETABLES

Steps:

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.