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Serves:4

Ingredients
olive oil cooking spray
2 red peppers, thickly sliced
3 zucchini, thinly sliced diagonally
4 (125g each) thin veal steaks
1/2 cup chicken stock
2 tablespoons balsamic vinegar
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh basil leaves, roughly torn
100g feta

Pretaration
1. Fry pepper and zucchini for 2 to 3 minutes each side or until tender and browned. Remove to a plate. Cover to keep warm. Set aside.
2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook veal for 2 minutes each side or until cooked to your liking. Remove to a plate. Cover to keep warm.
3. Add stock to pan. Simmer for 1 to 2 minutes or until slightly reduced. Stir in vinegar. Simmer for 1 minute or until mixture thickens. Remove from heat.
4. Place vegetables, parsley, basil and feta in a large bowl. Season with salt and pepper. Toss to combine. Divide veal between plates. Top with vegetable mixture. Drizzle with stock mixture. Serve.