how to make quick Veal, roasted capsicum and rocket rolls with red onion relish

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal, roasted capsicum and rocket rolls with red onion relish. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal, roasted capsicum and rocket rolls with red onion relish is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal, roasted capsicum and rocket rolls with red onion relish is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1/3 cup (80ml) olive oil
  • 3 red onions, thinly sliced
  • 1/2 cup (125ml) red wine vinegar
  • 2/3 cup (140g) caster sugar
  • 2 red capsicums, quartered, seeded
  • 2 tablespoons chopped rosemary
  • 1/3 cup (85g) ready made aioli or mayonnaise
  • 4 crusty Italian bread rolls (such as ciabatta), split, toasted
  • 75g rocket leaves

Method

  • Step 1
    Heat half the oil in a medium saucepan over low heat. Add onions and cook, covered, stirring occasionally, for 12 minutes or until onions are soft. Increase heat to medium. Add vinegar and sugar and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens and caramelises.
  • Step 2
    Meanwhile, preheat grill on high. Line an oven tray with foil. Place capsicums, skin-side up, on lined tray. Place under grill for 4 minutes or until skin blackens and blisters. Remove from heat and cover with foil (this will help lift the skin). Set aside for 5 minutes to cool. Remove and discard skin. Thickly slice capsicum.
  • Step 3
    Sprinkle veal with rosemary and season with salt and pepper. Heat remaining oil in a large frying pan over high heat. Add veal and cook for 1-2 minutes each side or until brown and just cooked through.
  • Step 4
    Spread aioli over bread roll halves. Top with rocket, capsicum, veal and onion relish. Top with remaining bread halves to serve.

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