Veal Medallions and Grilled Vegetables with Aioli

Veal Medallions and Grilled Vegetables with Aïoli

SERVES 8

8 × 140 g veal medallions

olive oil

salt and freshly ground black pepper

For the vegetables

2 aubergines, cut in lengthwise slices

olive oil

3 large red peppers, halved and deseeded

6 medium courgettes, cut into thin diagonal slices

4 onions, sliced

6 tomatoes, blanched, peeled, quartered and

deseeded

balsamic vinegar

finely chopped fresh mint

finely chopped fresh basil

To serve

1 quantity Aïoli (see page 466)

1 Salt the aubergines and leave in a colander for 20 minutes to extract the bitter juices.

2 Heat the grill to its highest setting.

3 Rinse the aubergine slices and pat dry with kitchen paper. Paint each side of the slices

lightly with oil and grill until dark brown but not burnt.

4 Grill the peppers, skin-side up, until they are charred and blistered. Place in a plastic bag

to cool. Remove the skin and cut the fl esh into strips.

5 Lightly oil the courgettes and grill until just cooked.

6 Sauté the onions in a little oil until light brown.

7 Layer the vegetables, including the tomatoes, in a bowl, sprinkling each layer with balsamic vinegar, chopped mint and basil. Marinate for 1 hour.

8 Brush both sides of the veal with oil and sprinkle with salt and pepper. Grill under a hot grill for 3–4 minutes on each side, depending on the thickness of the meat.

9 Place the cooked veal and some of the marinated vegetables on warmed dinner plates.

Serve a spoonful of aïoli beside the vegetables.

NOTE: Veal cutlets can be used in place of medallions.