Grilled Veal Rib Chop
4 12-oz. veal rib chops
1 small zucchini, medium dice
1 small yellow squash, medium dice
1 small red pepper, medium dice
1 small green pepper, medium dice
1/2 medium onion, medium dice
1pt. grape tomatoes, cut in half
1 small eggplant, medium dice
1 oz. basil, julienned
3 medium yellow potatoes, boiled and quartered
1 oz. garlic, minced
4 oz. extra-virgin olive oil, divided
1 bay leaf
Salt and pepper, to taste
1/2 cup extra-virgin olive oil for veal chop marinade
- Preheat oven to 180 degrees.
- Remove veal chops from refrigerator about 1 hour before ready to grill; for best results, grill meats at room temperature.
- Season the veal chops with salt and pepper.
- Coat the veal chops with ½ cup of extra virgin olive oil; set aside and marinate for 1 hour while veal comes to room temperature.
- Preheat grill to medium-high heat.
- Heat sauté pan over medium heat and add half the olive oil; let olive oil heat up; then add onions and peppers.
- Cook until the onions are soft and translucent, or about 7 minutes.
- Add zucchini and squash and cook an additional 5 minutes.
- At the same time, heat a sauté pan and the remaining oil, allow to heat up, add eggplant, and cook until golden brown.
- Add the cooked eggplant to the other vegetables.
- To the vegetable mixture, add garlic, tomato, and potatoes and cook for an additional 2 minutes.
- Add basil and season with salt and pepper. Set aside and keep warm in a low-temperature oven at 180 degrees until ready to serve. (Ratatouille can be prepared a day in advance – bring to temperature over low heat.
- Place marinated veal on the grill, cook over medium-high heat on each side for 6–8 minutes or to preferred temperature. Recommended internal temperature is 140 degrees.
- Place some of the ratatouille on a warm plate; lean a veal chop over the ratatouille. Serve and enjoy!