Monday: Sauteed vegetables with veal

This one was the result of a nice piece of veal loin that we found half price and the zucchini in this week's biokiste. It somehow seems early for zucchini, but I guess it's not.

Cut the veal into bite-size pieces. Season and saute briefly in olive oil until it takes on some color. Set aside. Add diced onion, diced carrot, and minced garlic and cook for a couple of minutes. Add diced new potato, a splash of white wine, a bit of chicken stock, herbs de provence, and salt, cover and simmer for about 10 minutes. Add zucchini (quartered lengthwise and then cut into 1cm pieces) and simmer for another 10 or so minutes until everything is done. Add back the veal and cook another minute or two to heat it through. Serve drizzled with olive oil and topped with chives.

Along with a big green salad this made for a very nice meal.