Category
Lunch
Servings
4
Prep Time
10 minutes
Total Time
35 minutes
An easy and yummy recipe that won't disappoint!
Ingredients
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1 Pack of Zoglo’s Cutlet
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One 680g Bag of Little Three Colour Potatoes (cut in half!)
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2 Zucchini (cut in 1-inch pieces!)
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1 Red Onion (cut in 1-inch pieces)
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6 Cloves of Garlic (peeled!)
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⅓ Pint of Cherry or Grape Tomatoes
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1 Tablespoon of Dried Oregano
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½ Teaspoon of Dried Thyme
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½ Teaspoon of Hot Pepper Flakes
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¼ Cup of Olive Oil
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1 Tablespoon of Dijon Mustard
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2 Tablespoons of Lemon Juice
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2 Tablespoons of White Balsamic Vinegar
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1 Tablespoon of Honey OR Pure Maple Syrup
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¾ Cup of Olive Oil
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Salt
-
Freshly Ground Black Pepper
-
Fresh Dill (for garnish!)
For the Mustard Lemon Dressing!
Directions
For the Roasted Vegetables!
Preheat oven to 425 degrees
Place the potatoes in a large baking dish, drizzle with 2 tablespoons of olive oil and add a little salt and pepper. Toss to coat
Bake in the bottom of the oven for 10 minutes
Remove the baking dish from the oven and add in the zucchini, red onion, garlic, tomatoes, oregano, thyme, hot pepper flakes and a pinch of salt and pepper
Add in the remaining 2 tablespoons of olive oil and toss
Place the baking dish back into the bottom of the oven for 10 more minutes
For the Cutlets!
Place the Zoglo’s Cutlet on a lined baking sheet
After the vegetables have cooked for a total of 20 minutes, bake the cutlets in the centre of the oven for 10 minutes along with the vegetables. Both will be ready at the same time
Spoon on a generous amount of caramelized onions
For the Mustard Lemon Dressing!
Make the dressing by adding the dijon mustard, lemon juice, balsamic vinegar, honey and olive oil to a mason jar. Season with salt and pepper. Tightly close the lid and shake vigorously to emulsify
For Serving!
Divide vegetables onto 4 plates
Top with cutlet and drizzle with dressing
Garnish with dill
Tips from Chef Pino
Notes: Replace the honey with pure maple syrup for a more vegan friendly recipe!
Products Used:
