Veal, roasted capsicum and rocket rolls with red onion relish

• 1/3 cup (80ml) olive oil
• 3 red onions, thinly sliced
• 1/2 cup (125ml) red wine vinegar
• 2/3 cup (140g) caster sugar
• 2 red capsicums, quartered, seeded
• 650g veal schnitzels
• 2 tablespoons chopped rosemary
• 1/3 cup (85g) ready made aioli or mayonnaise
• 4 crusty Italian bread rolls (such as ciabatta), split, toasted
• 75g rocket leaves

Energy 2977kJ	Fat saturated 7.00g
Fat Total 33.00g	Carbohydrate sugars 44.00g
Carbohydrate Total 59.00g	Dietary Fibre 4.00g
Protein 41.00g	Cholesterol 20.00mg
Sodium 463.60mg

All nutrition values are per serve.

1. Step 1

   Heat half the oil in a medium saucepan over low heat. Add onions and cook, covered, stirring occasionally, for 12 minutes or until onions are soft. Increase heat to medium. Add vinegar and sugar and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens and caramelises.

2. Step 2

   Meanwhile, preheat grill on high. Line an oven tray with foil. Place capsicums, skin-side up, on lined tray. Place under grill for 4 minutes or until skin blackens and blisters. Remove from heat and cover with foil (this will help lift the skin). Set aside for 5 minutes to cool. Remove and discard skin. Thickly slice capsicum.

3. Step 3

   Sprinkle veal with rosemary and season with salt and pepper. Heat remaining oil in a large frying pan over high heat. Add veal and cook for 1-2 minutes each side or until brown and just cooked through.

4. Step 4

   Spread aioli over bread roll halves. Top with rocket, capsicum, veal and onion relish. Top with remaining bread halves to serve.

Cheat's tip: If you don't have any aioli at hand, you can make a simple substitute. Just combine a good quality whole-egg mayonnaise with crushed garlic, salt and a squeeze of lemon juice.