Veal roast with vegetables

2_06327 VEAL ROAST with VEGETABLES INGREDIENTS for 4 PEOPLE a roast of veal from 800 g, 6 sprigs of fresh rosemary, 12 garlic cloves, 20 cl of olive oil, 180 g of onions, 300 g of courgette into pieces, 4 firm ripe tomatoes, salt and pepper Rub the roast with Rosemary and let it stand for an hour in a cool place.

Peel the garlic cloves and place in a pan, cover them with oil and cook for 1 hour on low heat.

Take the roast, remove the Rosemary with a paper towel and let it Brown in a pan with 2 tablespoons of olive oil, 5 minutes per side.

Add salt and pepper, cover and cook for 40 minutes on low heat, occasionally voltandolo and, if necessary, sprinkle with a little broth.

Place the zucchini and onions in a pan with the rest of the oil and let them dry for 5 m.

Transfer the vegetables in the pan with the roast, continue cooking for 5 minutes and turn off the heat.

Preheat oven to 180° wash the tomatoes, immerse them for a few minutes in boiling water and Peel.

Cut them in half, and scavateli eliminating the seeds and vegetation water, arrange on a plate and cook for 10 minutes in hot oven.

Cut the roast into slices and fill the tomatoes with vegetables.

Spread the tomatoes in hot dishes, with slices of roasted garlic and serve.