Clean the zucchini’s and the eggplants and cut the zucchini’s in half in lengths and the eggplant in slices of 3 cm. Place the zucchini’s each on tinfoil and make cuts in 2 directions. Drizzle with garlic, Italian herbs, pepper and salt and olive oil. Fold the foil around so the topside is still open and grill in the Kamado BBQ of 180°C (356°F) for 10-15 minutes till cooked but still firm.
Drizzle the eggplants with Maroccan herbs, pepper and salt and olive oil, grill for ca 6-8 minutes per side. Grill the tenderloin for 15-20 min, turning it a few times, till desired doneness and season with pepper and salt.
Place the tomatoes in the grill for 2 minutes, drizzle with olive oil, pepper and salt. Cut the meat at the table and serve with veal gravy and the veggies.