Roast Stuffed W/summer Vegetables (arrosto Di Vitello Variegato

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 lbs veal or 2 lbs beef boneless round roast
• 1 zucchini, cut into sticks
• 1/2 red bell pepper, cut into sticks
• 1 slice prosciutto, thick slice, cut into sticks
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 1 sprig fresh rosemary
• 1/2 cup vegetable broth
• 1/2 cup wine
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 preheat the oven to 350°f.
• 2 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.
• 3 make some long ways cuts on the roast and insert zucchinis, peppers and prosciutto.
• 4 heat oil in a frying pan with the rosemary spring and brown all sides of the meat.
• 5 transfer meat to roasting pan and discard rosemary spring.
• 6 pour wine and broth over meat into the roasting pan and sprinkle with salt and pepper.
• 7 roast for 1 hour and 15 minutes.
• 8 carve and serve.
• 9 great with red and green tomato salad.