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Roast veal and Mediterranean style roast vegetables

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1 kg piece veal blade
2 cloves garlic, crushed
1 tbsp thyme leaves
1 tbsp olive oil
4 lady finger eggplants, halved vertically
2 large red capsicums, cut into large chunks
3 medium zucchini, thickly sliced
extra 1 tbsp olive oil
1 small jar black olive tapenade
grated rind and a little juice from one small lemon


1 Preheat oven to 160ºC. Mix together the garlic, thyme and olive oil. Rub over the veal and then season with salt and pepper. Toss the vegetables with the extra oil and set aside.
2 Place the veal on a rack in a roasting dish. Roast for 50 minutes for rare, 60 minutes for medium and 70 minutes for well done. For ease and accuracy use a meat thermometer. In the last 30 minutes of cooking time, surround the veal with the vegetables.
3 Remove the veal and vegetables, cover loosely with foil, and rest veal for 15 minutes before carving and serving with the warm vegetables. Combine the tapenade with a little lemon juice and rind, serve tapenade in a bowl alongside the veal and vegetables.


1 Suggested roasting times per 500g for: silverside, blade, round, topside, eye round, oyster blade. Cook at 160ºC. Rare 20-25 min per 500g, Medium 25-30 min per 500g, Well done 30-35 min per 500g.
2 You can judge the veal roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare is 55-60ºC, Medium is 65-70ºC, Well done is 75ºC.
3 You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium is springy but soft, and well done is very firm.