Grilled Veal With Tomato, Capers And Basil - cooking recipe

Ingredients

6 None baby eggplants, halved lengthwise
6 None small zucchini, halved lengthwise
1/3 cup extra virgin olive oil
12 None small or 6 large veal cutlets
2 None plum tomatoes, seeded, chopped finely
1/2 None small red onion, chopped finely
1 clove garlic, minced
2 tbsp drained small capers
1 tbsp balsamic vinegar
1 tbsp baby basil leaves

Preparation

Heat a grill plate over medium-high heat. Brush eggplants and zucchini with 1/2 the oil and cook, in batches, until browned and tender. Transfer to a plate and cover to keep warm.
Season veal cutlets. Cook on heated, oiled grill plate until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins.
Meanwhile, combine tomatoes, onion, garlic, capers, vinegar and remaining oil. Season.
Divide eggplant and zucchini between serving plates. Top with veal cutlets and tomato salad. Sprinkle with basil leaves to serve.