Vegetable and Veal Rollups

• 8  veal cutlets or scallopini   #28150
• 12  asparagus spears, halved crosswise
• 1 red pepper, thinly sliced
• 1 zucchini, cut into 3-inch long spears
• 4 green onions, sliced in 3-inch lengths  
• 2 tsp olive oil   #13736
• 1/2 tsp each, coarse salt and fresh cracked pepper
• 1 cup chicken broth   #44151
• 1/2 cup light spreadable cream cheese   #20807
• 1 tbsp fresh chopped chives
• 2 tsp lemon zest
• 1/2 tsp each, fresh chopped thyme and tarragon

• Preheat oven to 400 F (200 C).
• Arrange veal cutlets on a flat, clean surface with the narrow end facing you.
• Arrange assorted vegetables at the front of each piece of veal.
• Roll up and place seam side down on a parchment-lined, rimmed baking sheet.
• Brush all over (vegetables too) with oil and sprinkle with salt and pepper.
• Bake in the centre of the oven until the veal is cooked through and vegetables are tender crisp, about 8 to 12 minutes.
• Meanwhile, in small saucepan, bring chicken broth to boil over medium high heat.
• Whisk in cream cheese until smooth.
• Let reduce slightly and whisk in chives, lemon zest, thyme and tarragon.
• Remove from heat.
• Serve over veal roll ups.
• Makes 4 to 6 servings.