Cut the zucchini and the eggplant in juliennes and season them with olive oil and salt. Cut the veal rump in cubes of 3 by 3 cm. Place the veal and the cherry tomatoes on the skewers, alternating between the two.
Mix the oil and seasoning and season the skewers with the mixture. Sprinkle some extra Italian seasoning on top. Grill the skewers on a medium heat. Place the raw vegetable slices in a glass and put the skewer on top.