Veal chops and Provençal vegetable bake

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Tarte en fleur

Veal chops and Provençal vegetable bake

Preparation 30 minutes
Service 4 people
Difficulty 6/10


  • 4 veal chops
  • 4 tomatoes
  • 2 courgettes/zucchini
  • 2 yellow courgettes/zucchini
  • 2 aubergines/eggplant
  • 1 yellow bell pepper
  • 1 red onion
  • 4 garlic cloves
  • 5 tbsp olive oil
  • 40g butter
  • Chopped parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 sprig rosemary
  • 8 basil leaves
  • Pepper and sea salt


For the vegetable bake:

  1. Preheat your oven to 180 C/350 F/gas 4. Wash and dry the aubergines/eggplant, slice into rounds and disgorge in coarse salt for 20 mins.
    Wash and dry the other vegetables then slice them into rounds except for the bell pepper, which you cut into thin strips.
    Rinse off the aubergines/eggplant in cold water, dry and brush with olive oil.
    Rub a garlic clove into the bottom of an oven dish. Cut the other 3 cloves into quarters. Place the garlic in the bottom of the dish with a little olive oil.
  2. Add the sliced vegetables in rows, packing them tightly. Alternate them: tomato, courgette/zucchini, aubergine/eggplant, yellow courgette/zucchini, onion, yellow bell pepper.
  3. Drizzle with olive oil and sprinkle with the herbs of your choice.
    Bake in the oven for about 1 hour, until the vegetables melt in the mouth.
  4. When the vegetable bake is ready, remove from the oven and decorate with the basil leaves.


For the veal chops:

  1. Melt a knob of butter with a little oil in a frying pan. When hot, add the veal chops. Fry for 1 min, turn, fry for another min and repeat, making sure that the meat does not blacken.
  2. When the chops have a golden colour, season with salt and pepper and serve with the vegetable bake.