- 1 1/2 pounds veal roast
- 1 cup poached garlic
- 1 tablespoon pesto
- 1 heirloom tomato, chopped
- 1 tablespoon butter
- salt, pepper, basil, marjoram, onion powder to taste
- 2 large heirloom carrots
- 2-3 medium yellow potatoes
- 2 large zucchini squashes
- 1/2 cup water
- salt, pepper to taste
- 1 head (or more) of garlic, peeled
- 2 cups chicken stock
Preheat your oven to 375 degrees.
Chop your veggies into large pieces and arrange them in a shallow glass cooking dish that can be put into your oven. Season them and pour the water into the bottom of the dish. Stick the veggies into the oven, uncovered, for around 35-40 minutes.
In a sauce pot, bring the chicken stock and garlic to a boil and poach the cloves for around 15 minutes. Remove the garlic from the stock. Cut a slit into the side of your veal roast and carefully open it up (like a giant pita pocket made of meat). With the back of a spoon, spread the pesto along the insides and then place the garlic inside. Chop up the tomato and put it in a baking dish with the butter and some extra cloves of poached garlic. Close up the veal roast and put it in your baking dish, on top of the tomatoes. Season and when you are ready, up your oven's heat to 400. Cook the veal roast for only around 10-15 minutes - it cooks quickly and you don't want it to dry out and get tough. Check it until it is well cooked on the outside and pink in the middle - the veal will keep cooking after you remove it from heat and slice it.
This meal didn't need anything else. I put the veggies on the plate (you can toss some of the leftover garlicky chicken stock onto them if you'd like) and drizzled the pan drippings and baked tomatoes over the top of the roast. It was amazing.