M's Roasted Pepper Veal Roll ups

veal loin 4 thin cutlets
asparagus 9 thin young spears- ends cut off
Roasted Red Peppers- 4 slices- each cut in half lengthwise
Trader Joe's Ciliegine Whole Mozzarella 12 balls
Rice- brown rice cooked 3 cups

Serve veal roll-ups over rice with Red Pepper Puree over top
Garnish with slices of Roasted Red Peppers

Veal Roll-Ups

Prep veal- lightly salt and pepper
Cut red pepper slices lengthwise in half
Blanche asparagus spears- take out of steam and run cold water over
Drain mozzarella balls
Lay red pepper strip lengthwise on veal cutlet
Cut asparagus spears into several small pieces and lay horizontal on veal cutlet on top of pepper
3 balls of mozzarella each cutlet spaced evenly
Roll up cutlet with ingredients inside-toothpick to close
Bake on 350 degrees for 6 minutes
Let sit for two minutes

RICE
Cook rice in rice steamer 1:2 rice:water

Red Pepper Puree

Take 8 pieces of the Roasted Red Peppers and take off skin
Place in blender or food processor and puree
Serve on top of Veal roll-ups

Serving Size: Makes 4 Veal Roll-Ups