Ingredients
4 veal rib chops (12 oz each)
kosher or sea salt, to taste
cracked black pepper, to taste
½ cup extra-virgin olive oil for veal chop marinade
½ cup extra-virgin olive oil, divided – for sautéing
½ med onion, med dice
1 sm red pepper, med dice
1 sm green pepper, med dice
1 bay leaf
1 sm zucchini, med dice
1 sm yellow squash, med dice
1 sm eggplant, med dice
1 tbsp garlic, minced
1 pint grape or cherry tomatoes, halved
3 tbsp basil, julienne (thinly chopped)
3 med yellow potatoes, boiled and quartered
Herb butter ingredients
¼ lb unsalted butter, softened
2 tbsp Italian parsley, chopped
1 tsp chives, minced
1 tsp basil, chopped
1 tsp fresh-squeezed lemon juice
kosher or sea salt, to taste
black pepper, to taste |
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Herb Butter Directions
Take softened butter, place in bowl. Add remaining ingredients. Mix until incorporated. Set aside.
Directions
- Preheat oven to 180º (for holding).
- Remove veal chops from refrigerator 1 hour before grilling – for best results, grill meat at room temperature.
- Season chops with salt and pepper.
- Coat chops with ½ cup olive oil, marinate for one hour while veal comes to room temperature.
- Preheat grill to medium-high heat.
- Heat sauté pan over medium heat. Add half of the olive oil (¼ cup), heat oil, add onions, peppers and bay leaf.
- Cook until onions are translucent, 7 minutes.
- Add zucchini and squash, cook 5 minutes.
- Heat another sauté pan, add remaining ¼ cup olive oil. Heat oil, add eggplant and cook until golden brown. Add to other vegetables.
- To the vegetable mixture, add minced garlic, halved tomatoes and quartered potatoes. Cook for 2 minutes.
- Add basil and season with salt and pepper. Set aside, in low-temperature oven at 180º until ready to serve. (Ratatouille can be prepared a day in advance–bring to temperature over low heat)
- Place marinated chop on grill, cook over medium-high on each side for 6-8 minutes or to preferred temperature. (Recommended internal temperature 140º.)
- Place some of the ratatouille on warm plate, lean veal chop over ratatouille. Finish with pat of herb butter. Serve and enjoy!
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