A delicious and very simple main course to prepare, which can also be served as a one-dish meal. The meat rolls with vegetables are tender and tasty, they cook in a pan in a few minutes and are great for a nice family dinner. I used veal slices, eggplants, peppers, and zucchinis, but you can customize the ingredients to your liking… at the end of the preparation, you will find some additional tips and advice. Try this recipe, it’s very easy but really tasty!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2-3
- Cooking methods: Stove
- Seasonality: Spring, Summer
- Energy 380.83 (Kcal)
- Carbohydrates 10.46 (g) of which sugars 5.51 (g)
- Proteins 22.88 (g)
- Fat 27.85 (g) of which saturated 7.70 (g)of which unsaturated 16.27 (g)
- Fibers 4.42 (g)
- Sodium 697.94 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz veal slices (or beef, or pork loin)
- 1.75 oz rolled pancetta (in slices)
- 1 eggplant
- 1 zucchini
- 1 pepper
- 1 clove garlic
- aromatic herbs (to taste)
- breadcrumbs
- semolina flour (or flour)
- 1/4 cup white wine
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Cutting board
- Kitchen twine
Preparation
Wash the eggplant, remove the ends, and cut it into small cubes.
Cook it in a large pan with a drizzle of extra virgin olive oil and a pinch of salt until the cubes are soft. During cooking, keep the flame quite high and stir frequently with a wooden spoon.
Once ready, transfer the eggplants to a plate and set aside.
Clean the pepper from seeds and filaments, wash it, and cut it into cubes. Trim the zucchini and also cut it into cubes.
Brown the crushed garlic in a pan (you can use the same one as before) with a drizzle of oil.
Add the peppers and zucchinis, salt them, and cook for a few minutes over medium-high heat.
Add the previously cooked eggplants and mix (1).
Place the meat slices on a cutting board, pound them if they are a bit thick.
Sprinkle them with a little breadcrumbs, a pinch of salt, and aromatic herbs to taste (thyme, rosemary, parsley, or others).
Put a slice of pancetta on each (2).
Roll the meat forming rolls, then tie with kitchen twine. Roll the rolls in semolina, or flour.
Heat a large pan with a drizzle of oil, add the rolls and brown them on all sides (3).
Deglaze with white wine and let the alcohol evaporate.
Now add the previously cooked vegetables, lower the flame a bit, and let cook for about 10-12 minutes, depending on the thickness of the meat (4).
At the end of cooking, adjust the salt if necessary and add a handful of chopped parsley to taste.
Your meat rolls with vegetables are ready to be served… enjoy your meal!
Tips and Variations
You can use different vegetables depending on what you have available; in addition to those indicated, carrots, onions, and button mushrooms are perfect.
You can use veal, beef, pork, turkey, or chicken, as long as it is sliced thinly.
You can replace the pancetta with other cured meats, such as speck or cooked ham.
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