Roast Stuffed W/Summer Vegetables (Arrosto Di Vitel

Name: Roast Stuffed W/Summer Vegetables (Arrosto Di Vitello Variegato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs veal or 2 lbs beef boneless round roast; 1 zucchini, cut into sticks; 12 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; ½ cup vegetable broth; ½ cup white wine; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper

Servings: persons

2 lbs veal or 2 lbs beef boneless round roast
1 zucchini, cut into sticks
12 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
½ cup vegetable broth
½ cup white wine
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

1
Preheat the oven to 350F.
2
In a plastic bag, add zucchini, bell peppers, prosciutto, dry thyme, rosemary and garlic powder.
3
Close the bag and toss it around to evenly cover all the veggies and prosciutto with the herb mixture.
4
Make some long ways cuts on the roast and insert zucchinis, peppers and prosciutto.
5
Heat oil in a frying pan with the rosemary spring and brown all sides of the meat.
6
Transfer meat to roasting pan and discard rosemary spring.
7
Pour wine and broth over meat into the roasting pan and sprinkle with salt and pepper.
8
Roast for 1 hour and 15 minutes.
9
Carve and serve.
10
Great with red and green tomato salad.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs veal or 2 lbs beef boneless round roast, 1 zucchini, cut into sticks, 12 red bell pepper, cut into sticks, 1 slice prosciutto, thick slice, cut into sticks, and more.

Yes, Roast Stuffed W/Summer Vegetables (Arrosto Di Vitello Variegato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Stuffed W/Summer Vegetables (Arrosto Di Vitello Variegato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions