GRILLED VEGETABLES

Ingredients

1 each EGGPLANT SLICE (SKIN ON, SLICED 3/8 INCH)
1 each ZUCCHINI HALF (ENDS TRIMMED)
1 each YELLOW SQUASH HALF (ENDS TRIMMED)
1 each RED BELL PEPPERS QUARTER
2 large MUSHROOMS (WIPED WITH A DAMP CLOTH)
OLIVE OIL
pinch of SALT, PEPPER, AND OREGANO

1. Wash all vegetables (except mushrooms, wipe mushrooms with a damp cloth).
2. In a small mixing bowl place one order of vegetables along with the olive oil.
3. Toss the vegetables to coat with the olive oil. Season with salt, pepper, and oregano and toss again.
4. Heat grill. Grill vegetables on all sides until they are tender. Be sure to cook eggplant until golden brown. Place vegetables attractively on the plate and serve.

Veal Chop/ Ribeye
1- Veal chop or Bone in Ribeye steak
grill seasoning (salt, pepper, oregano, garlic powder)
oil and vinegar grill baste
Your choice of side item.

Season all sides of the veal or steak. Be sure to cover all sides. Baste the meat generously and place on a hot grill (500°). Cook on the grill, basting several times. When the meat is almost finished, dab with grill baste, let the meat rest for 30 seconds and remove from the grill. Place on a hot plate and serve with your choice of side.

Lemon Butter Sauce:
4 Tbsp. butter, divided
1/4 cup onion, chopped
1/4 cup fresh garlic chopped
1/2 cup white wine
1/2 cup fresh lemon juice
White pepper to taste
Kosher salt to taste

In a sauté pan place 1 Tbsp. butter, sauté onions and garlic until softened. Add white wine and lemon juice; simmer approximately 10 minutes on medium-low heat to reduce by 90 percent. Let cool slightly. A little at a time, add remaining 3 Tbsp. butter, stirring constantly, until butter melts and mixture emulsifies. Do not let the butter get too hot or it will separate. Season to taste.

Mushroom Marsala Sauce
4 Tbsp. butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup marsala wine
1/2 cup chicken broth
Black pepper to taste
Kosher salt to taste

In 1 Tbsp. butter, sauté mushrooms and onions until softened. Add marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce by 90 percent. Let cool slightly. A little at a time, add remaining 3 Tbsp. butter, stirring constantly, until butter melts and mixture emulsifies. Do not let the butter get too hot or it will separate. Season to taste.