skish
IT

Grilled veal loin with grilled vegetables and mint couscous

A lean veal steak with garden vegetables.

  • 30 min
  • 1 serving
  • Italian cuisine
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Grilled veal loin with grilled vegetables and mint couscous

Per serving

Calories
628 kcal
Protein
39.6 g
Carbohydrates
53.8 g
Fat
28.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Veal loin150 g
  • Eggplant100 g
  • Zucchini100 g
  • Bell peppers80 g
  • Couscous50 g
  • Mint3 g
  • Extra virgin olive oil12 g
  • Balsamic vinegar1 teaspoon
  • Saltto taste
  • Black pepperto taste

Contains: gluten, sulphites,

In season: June – September

Method

  1. Wash the aubergine, courgettes and peppers; slice the aubergine and courgettes about half a centimetre thick and cut the deseeded peppers into strips.
  2. Heat a griddle over high heat and grill the vegetables in batches for 2–3 minutes per side, until soft and marked; dress them with half the oil, the balsamic vinegar, half the torn mint and salt.
  3. Put the couscous in a bowl, pour over salted boiling water just to cover, cover and leave for 5 minutes; fluff it with a fork and stir in the remaining mint.
  4. Rub the veal loin with the remaining oil and grill it on the very hot griddle for 3–4 minutes per side, until browned outside and pink in the centre; season with salt and pepper.
  5. Serve the meat with the vegetables and couscous.

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