Grilled Veal and Fresh Harvest Tomatoes

Ingredients

• 1 lb veal tenderloin
• 2 teaspoons canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon minced fresh parsley
• 2 cups cherry tomatoes, halved
• 1 tablespoon canola oil
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 2 green onions, sliced
• 1/4 cup finely chopped fresh basil

Directions

1. 1

   Brush tenderloin with oil and season with salt and pepper.

2. 2

   Heat grill to medium-high heat. Sear veal on all sides. Transfer to direct heat and cook for 15 minutes or until just a hint of pink remains in the meat.

3. 3

   Remove from grill and transfer to cutting board. Sprinkle with Parmesan and parsley, Let rest for 10 minutes before cutting into thick slices.

4. 4

   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.