1 garlic bulb, cloves separated
100ml extra virgin olive oil
800g baby potatoes
1 tbsp chopped rosemary
4 French-trimmed veal cutlets
2 bunches asparagus, trimmed, stalks peeled
4 king brown or flat mushrooms, trimmed, halved lengthways
2 tbsp vincotto, aged balsamic vinegar or balsamic glaze
Tip- Vincotto is made by cooking the juice of wine grapes until it is reduced to a thick syrup. It’s available from delis, or substitute aged balsamic vinegar or balsamic glaze.
1 Preheat a barbecue on medium. Place garlic cloves in centre of a square of foil. Drizzle with 1 tbsp of oil and enclose to form a parcel. Cook on barbecue grill plate for 30 mins, until soft.
2 Cook potatoes in a pan of salted boiling water for 15-20 mins, until tender. Drain.
3 Meanwhile, combine rosemary and 1/4 cup of remaining oil in a small bowl. Set aside.
4 Brush veal cutlets with 2 tsp of remaining oil, then season. Drizzle asparagus and mushroom with remaining oil and season.
5 Cook cutlets on grill plate for 4 mins each side for medium-rare, or until cooked to your liking. Remove from heat and brush with rosemary oil.
6 Cook asparagus and mushroom on grill plate for 2 mins each side, until lightly browned and tender. Remove from heat and brush with rosemary oil. Cut asparagus in half.
7 Arrange vegetables and garlic on a platter and drizzle with vincotto and remaining rosemary oil. Place veal cutlets alongside vegetables and serve with potatoes.