Grill veal and fresh harvest tomatoes together for easy-to-make meal

As the fresh local tomato harvest continues, here is an early fall recipe bringing veal tenderloin together with cherry tomatoes on the grill to create an easy weeknight meal.

500 g (1 lb) veal tenderloin

10 ml (2 tsp) canola oil

2 ml ( 1/2 tsp) each salt and pepper

30 ml (2 tbsp) freshly grated Parmesan cheese

15 ml (1 tbsp) minced fresh parsley

500 ml (2 cups) cherry tomatoes, halved

15 ml (1 tbsp) canola oil

2 ml ( 1/2 tsp) each coarse salt and pepper

2 garlic cloves, minced

2 green onions, finely sliced

50 ml ( 1/4 cup) finely chopped fresh basil

Brush tenderloin with oil and season with salt and pepper.

Heat grill to medium-high heat. Sear veal on all sides. Transfer to indirect heat and cook for 15 minutes or until just a hint of pink remains in the meat. Remove from grill and transfer to cutting board. Sprinkle with Parmesan and parsley. Let rest for 10 minutes before cutting into thick slices.

In a medium bowl, toss tomatoes with oil, salt, pepper and garlic. Grill in a grill basket or in foil, just until tomatoes blacken and begin to soften. Transfer to a bowl and toss with green onions and basil. Serve warm or at room temperature with sliced veal.

Makes 4 servings.

Nutritional information per serving (values have been rounded to nearest whole number): 212 calories, 24 g protein, 6 g carbohydrates, 10 g fat, 690 mg sodium, 91 mg cholesterol.

Source: www.homegrownontario.ca