Roast Stuffed W/Summer Vegetables (Arrosto Di Vitello Variegato Recipe

Directions:

1. Preheat the oven to 350°F.
2. In a plastic bag, add zucchini, bell peppers, prosciutto, dry thyme, rosemary and garlic powder. Close the bag and toss it around to evenly cover all the veggies and prosciutto with the herb mixture.
3. Make some long ways cuts on the roast and insert zucchinis, peppers and prosciutto.
4. Heat oil in a frying pan with the rosemary spring and brown all sides of the meat.
5. Transfer meat to roasting pan and discard rosemary spring.
6. Pour wine and broth over meat into the roasting pan and sprinkle with salt and pepper.
7. Roast for 1 hour and 15 minutes.
8. Carve and serve.
9. Great with red and green tomato salad.