Schnitzel roast with summer vegetables

Name: Schnitzel roast with summer vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 Pot of rosemary; 1 Pot of thyme; 1.2 kg Roast pork (a.d.Nuss); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 375 ml White wine; 1 Vegetable Onion; 400 g Courgette; 2 Aubergines; 4 TABLESPOONS Olive oil; 200 ml Tomato juice; 7-10 Tbsp dried, crushed chili; 7-10 Tbsp pickled peppers, lemon and parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Garlic cloves
1 Pot of rosemary
1 Pot of thyme
1.2 kg Roast pork (a.d.Nuss)
7-10 Tbsp Salt
7-10 Tbsp Pepper
375 ml White wine
1 Vegetable Onion
400 g Courgette
2 Aubergines
4 TABLESPOONS Olive oil
200 ml Tomato juice
7-10 Tbsp dried, crushed chili
7-10 Tbsp pickled peppers, lemon and parsley

Directions

1
Peel the garlic and press it through a garlic press. Wash the herbs, dab dry, pluck needles or leaves from the stalks. Carve the roast lightly all around. Rub with salt, pepper and garlic. Fix the herbs all around with kitchen string.
2
Pour white wine over the roast. Cover and chill for 3-4 hours. Turn from time to time. Then pat dry and place on a fat pan. Keep the marinade. Roast in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 1 1/2 hours. After 40 minutes, sprinkle with the marinade. In the meantime, peel and slice the onion. Clean and wash the zucchini and eggplants and cut them into bite-sized pieces. 1/2 hour before the end of the roast, spread them on the fat pan. Drizzle with olive oil.
3
After 40 minutes, sprinkle with the marinade. In the meantime, peel and slice the onion. Clean and wash the zucchini and eggplants and cut them into bite-sized pieces. 1/2 hour before the end of the roast, spread them on the fat pan. Drizzle with olive oil. After 15 minutes, deglaze with tomato juice. Season with salt and dried chili. Serve the roast and vegetables garnished with pickled peppers, lemon and parsley