A rack of veal ribs (approx 1 to 1.5kg)
1 large zucchini
1 red capsicum
3 to 4 cloves of garlic
Oil, salt and pepper
Coat the rack of veal ribs in oil, salt and pepper. Place the veal in a pre-heated oven and roast for 1 hour on 220 degrees (for 20 minutes) then on 200 degrees for the remainder of the hour. Turn the meat once half way through the cooking process.
Chop the vegetables longways, approximately 1cm thickness. Coat them in some oil and salt.
Take the meat out and place the vegetables in the baking dish, returning the meat to the baking dish (on top of the vegetables). Bake on 200 degrees for 40-45 minutes or until the potatoes are cooked through.