Light veal rolls

Ingredients

• 250 gthinly sliced veal
• 2 (optional)peppers
• 1 clovegarlic
• to tastebasil
• juice of 1lemon
• to tasteparsley
• 4 teaspoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Grill the peppers

   Wash the peppers and grill them on a very hot griddle.

2. 2

   Prepare the peppers

   Remove the stalks, seeds and white ribs, then cut the peppers into pieces.

3. 3

   Lay out veal

   Place the veal slices on a work surface.

4. 4

   Fill each slice

   Put a piece of pepper and a basil leaf on each slice of meat.

5. 5

   Roll the veal

   Roll up each slice and secure it with a cocktail stick.

6. 6

   Cook the rolls

   Cook the rolls on a very hot grill.

7. 7

   Make the dressing

   Before serving, drizzle the rolls with an emulsion of olive oil, lemon juice, small pieces of garlic, chopped parsley, salt and pepper.

8. 8

   Serve while hot

   Serve the light veal rolls hot.

What are veal rolls?

Involtini are Italian rolled dishes, often made by wrapping a filling in thin slices of meat. This version keeps the filling simple: grilled pepper and basil tucked inside tender veal.

Grilling both the peppers and the rolls gives the dish its character, while a lemony herb dressing brings brightness at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 28g protein, 12g carbs, 12g fat.

Veal provides most of the protein, while the peppers contribute carbohydrates and fibre; olive oil supplies most of the fat. Pair a serving with extra vegetables and a modest portion of potatoes or bread to make a balanced plate.

Choose thin veal slices

Veal: thin slices are easier to roll around the filling and cook quickly on a hot grill. If a slice is uneven, lay it flat and use the thicker end to hold the pepper.

Peppers: they are optional in the recipe, but provide the main filling and a sweet, soft contrast to the meat.

Grill the peppers first

Hot griddle: grill the peppers before assembling the rolls, as directed, then remove their stalks, seeds and ribs. Cut them into pieces small enough to fit inside each slice.

Let the peppers cool just enough to handle before filling the veal; this makes rolling easier.

Roll and secure neatly

Filling: use one piece of pepper and one basil leaf per slice, keeping them away from the very edges so they are less likely to slip out.

Cocktail sticks: secure each roll firmly enough to hold its shape, but avoid piercing it repeatedly, which can let the juices escape.

Watch the grill closely

Heat: the method calls for a very hot grill, so have the rolls ready before placing them on it. Thin veal cooks quickly; turn or remove the rolls when cooked through, without leaving them on the heat longer than needed.

Doneness: the outside should be lightly browned and the centre should no longer look raw. Cooking time will depend on the thickness of the slices and the grill.

Finish with lemon and herbs

Dressing: combine the oil and lemon juice with small pieces of garlic, chopped parsley, salt and pepper, then drizzle it over the rolls just before serving.

Serve them hot with salad, grilled vegetables or potatoes for a more substantial meal.

Recipe notes & tips

• Cut the grilled peppers into pieces that sit comfortably inside the veal slices.
• Keep the filling away from the edges so the rolls close more easily.
• Secure each roll with a cocktail stick before it reaches the grill.
• Have the dressing ready before cooking, so the rolls can be served hot.
• Taste the lemon dressing before adding it and adjust the salt and pepper to your preference.

Variations

• Add a cheese filling: tuck a small piece of mild cheese inside with the pepper.
• Use dried herbs: add a pinch to the dressing if fresh parsley is unavailable.
• Try another pepper colour: mix red and yellow peppers for a sweeter filling.
• Add chilli: include a little chopped chilli in the dressing for gentle heat.
• Use a griddle pan: cook the rolls in a hot ridged pan if you do not have an outdoor grill.

Common mistakes to avoid

• Leaving pepper ribs in place: remove the white ribs and seeds before cutting the pepper into pieces.
• Overfilling the veal: use a manageable piece of pepper and one basil leaf per slice so the rolls close securely.
• Skipping the cocktail stick: secure each roll before grilling to help it keep its shape.
• Using a cool grill: preheat the griddle well so the rolls cook on a hot surface.
• Dressing too early: drizzle the lemon and herb mixture over the rolls just before serving.

How to store

Refrigerate leftover rolls in a covered container and eat within 2 days. Reheat gently until hot throughout; the veal may become firmer if heated for too long.

Frequently asked questions