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Ingredientes
- 1/3 c. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 2 x garlic cloves pressed
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 1/4 tsp red pepper flakes
- 4 x veal shoulder arm staeks or possibly blade steaks, 3/4" thick - (abt 3 lbs)
- 1 lrg zucchini scrubbed, and cut in 1" thick slices
- 1/2 lb medium mushrooms
- 2 sm red or possibly yellow bell peppers cut 1 1/2" pcs
- 1/4 c. Nicoise or possibly kalamata black olives cut in slivers
Direcciones
- Combine marinade ingredients; transfer half to a large resealable bag. Place veal steaks in bag; turn to coat. Chill 2 hrs or possibly overnight. 30 min before cooking veal, add in vegetables to remaining marinade.
- Prepare medium grill or possibly heat broiler. Remove veal from marinade (throw away veal marinade). Grill or possibly broil veal 15 to 18 min, turning once, for medium doneness.
- Thread vegetables on skewers, reserving vegetable marinade. (If using wooden skewers, soak them in water 20 min to prevent burning.) Grill or possibly broil vegetables 10 min, turning occasionally.
- Remove vegetables from skewers and toss with reserved marinade and olives. Trim fat from veal and remove bones; carve crosswise into thin slices. Serve with vegetables.
- This recipe yields 4 servings.
- Comments: You may substitute other low carb vegetables for the zucchini, such as asparagus cut in pcs or possibly yellow squash.
- Description: "The marinade does double duty in this recipe: it imbues the veal with flavor and serves as a dressing for the veggies."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 162 | 87% |
| Total Fat 18.34g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 383mg | 11% |
| Total Carbs 4.5g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.25g | 2% |
| Protein 2.65g | 4% |
