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

1. Preheat oven to 180 degrees.
2. Remove veal chops from refrigerator about 1 hour before ready to grill; for best results, grill meats at room temperature.
3. Season the veal chops with salt and pepper.
4. 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.
5. Preheat grill to medium-high heat.
6. Heat sauté pan over medium heat and add half the olive oil; let olive oil heat up; then add onions and peppers.
7. Cook until the onions are soft and translucent, or about 7 minutes.
8. Add zucchini and squash and cook an additional 5 minutes.
9. At the same time, heat a sauté pan and the remaining oil, allow to heat up, add eggplant, and cook until golden brown.
10. Add the cooked eggplant to the other vegetables.
11. To the vegetable mixture, add garlic, tomato, and potatoes and cook for an additional 2 minutes.
12. 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.
13. 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.
14. Place some of the ratatouille on a warm plate; lean a veal chop over the ratatouille. Serve and enjoy!