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Roast Veal & Mediterranean Style Roast Vegetables with Olive Tapenade

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1 Veal mini roast (approx weight 1kg)
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
1 tbsp Extra olive oil
1 Small jar black olive tapenade
Grated rind and a little of the juice of 1 small lemon


1 Preheat oven to 180ºC. Remove plastic film from veal tray. Combine the garlic, thyme and oil, brush mixture over the veal, (keep the rosemary that comes with the veal on it too). Season the veal with salt and pepper.
2 Place the veal tray in the oven. Roast for 60 minutes, or as per the veal mini roast cooking instructions. Toss the vegetables with the extra oil, place them on a baking tray and roast for 30 minutes.
3 Remove the veal and vegetables, cover loosely with foil, and rest veal for 10 minutes before carving and serving with the warm vegetables. Combine the tapenade with a little lemon juice and rind, and serve tapenade in a bowl alongside the veal and vegetables.


1 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.
2 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.