BBQ Veal and Veggie Melt

By Laura B – Nepean, ON
BBQ Veal and Veggie Melt
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4

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About this Recipe

Best to marinate veal overnight but in a pinch, a few hours will do.


1 lb veal cubed
4 Villaggio Italian Style Sausage Buns
2 can Tomatoes crushed
.5 cup Olive oil
1 cup White wine vinegar
2 Garlic cloves minced
2 tbsp Basil chopped
2 tbsp Oregano
1 tbsp Parsley chopped
2 tsp Salt
1 tsp Black pepper coarse
5 Mushrooms large
1 Red pepper
.5 Onion large
1 cup Mozzarella grated


Combine tomatoes, vinegar, olive oil, garlic, basil, oregano, parsley, salt and pepper in a medium sized bowl. Add the veal and mix it up well. Cover and let in marinate overnight in the fridge. An hour before you begin barbequing, add cut onion, red peppers and mushrooms to the veal marinade. Put it back in the fridge. When ready, separate the veal and vegetables from the sauce as best you can. Put the marinade in a sauce pan on the stove and bring to a boil. Reduce to simmer (this will become your basting sauce). While the sauce is cooking you can put the veal and veggies on the skewers. Once the sauce has thickened, place the skewers on the BBQ, turning and basting every few minutes. When they’re almost done, open the buns up and place them face down on the BBQ to brown them. Remove when ready and take everything off the skewers and place on the buns. Top with mozzarella and put in the warm covered BBQ until cheese has melted.

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