This Turkish inspired veal and vegetable traybake is melt in your mouth delicious, especially scooped over rice! Fontaine Family stewing veal cubes can be used all year, there is no season for this amazing cut. And leftovers from this recipe can be repurposed and used at breakfast with eggs, in a wrap or into delicious cheesy quesadillas, oh so delicious!
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Veal and Garden Vegetable Bake
Grain Fed veal, Milk Fed Veal
Stewing Veal
10 min
Preparation
1hr20min
Cooking
6
Portions
Ingredients
- 450g (1 package) Fontaine Family Stewing Veal
- 2 small zucchinis, chopped into ½ inch cubes
- 1 small eggplant, chopped into ½ inch cubes
- 2 small potatoes, peeled and chopped into ½ inch cubes
- ½ large red bell pepper, chopped into ½ inch pieces
- 1 small onion, finely diced
Marinade
- 15 ml (1 tablespoon) tomato paste
- 15 ml (1 tablespoon) red pepper paste
- 10 ml (2 teaspoons) paprika
- 10 ml (2 teaspoons) garlic powder
- 2.5 ml (½ teaspoon) Aleppo pepper or chili flakes
- 5 ml (1 teaspoon) cumin
- 60 ml (4 tablespoons) olive oil
- 7.5 ml (1 ½ teaspoons) kosher salt, divided
Preparation
- Preheat the oven to 400F.
- Cut the stewing veal pieces into smaller ½ inch cubes. Place them in the centre of a 9x13 baking dish.
- Chop the zucchini, eggplant, potatoes, and pepper into ½ inch cubes and place each of the chopped vegetables in the baking dish, grouped by type, next to each other with the veal in the centre of the dish.
- Sprinkle ¾ of a teaspoon of salt over the vegetables.
- Mix the marinade ingredients together, using the remaining ¾ teaspoons of the salt. Spoon most of the marinade over the veal cubes, reserving 1 tablespoon to place over the vegetables.
- Using your hands, rub the marinade into the veal and toss the vegetables to coat them. Pour 2 cups of water on the bottom of the baking dish and cover it with foil or parchment paper.
- Bake for 1 hour and 20 minutes, until the veal is fork tender and the vegetables are soft. Garnish with parsley and serve over rice or with bread.
- recipe and photo developed by @hungrypaprikas
Side dishes
Tips and Tricks
Repurpose the leftovers into delicious cheesy quesadillas the next day for lunch.