Cut zucchini and melanzani into 1 cm slices. Halve the red and green peppers, remove the seeds and cut into 2 cm pieces. 2.
Cut the tomatoes crosswise, blanch with boiling water, rinse, skin, quarter and remove the seeds. Peel 2 cloves of garlic and the shallots. Cut garlic into thin slices, shallots into strips.
Peel and finely dice onions and remaining garlic. Sauté in the butter and clarified butter until soft and add to the veal mince form with the parsley. Remove the crust from the white bread, cut it into 1/2 cm cubes and pour the milk over it. Cut the dried tomatoes into cubes and add them with the bread, egg yolk and egg to the minced veal. Mix everything well and season heartily with salt, pepper and nutmeg. Form large meat loafs on the spot with an ice cream scoop. 4.
Sauté the bell pepper pieces and shallot strips in 3 tbsp hot olive oil. Add zucchini, melanzane and garlic slices and sauté briefly. Sprinkle pepper, salt, chopped kitchen herbs and paprika powder, fill up with the tomato juice and make it quiet for 3 minutes with the lid closed. Add the tomato quarters and the basil strips. 5.
Heat the remaining oil in a frying pan. Fry the meatballs in it at low temperature for about 2 minutes on each side until golden brown.
Flatten with a spoon. Place the meat loafs on the vegetables and fry.
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