Maple-pepper-glazed Barbecue Veal Tenderloin with Grilled Vegetables

Quarter the potatoes; cut the 4 peppers into strips; and cut up half the ginger and 1 pearl onion.
Place these ingredients in a bowl, drizzle with olive oil and salt.
Transfer to a grill sheet pan. Set aside.
Seed and cut up red pepper and hot pepper; peel garlic cloves and remaining ginger; and cut up remaining onion.
In a pan over medium heat, lightly brown these vegetables in olive oil for about 5 minutes. Add maple syrup and cook 1 minute.
Deglaze with cider vinegar.
Transfer to the bowl of a food processor and purée. Taste and salt to taste.
Refrigerate to cool completely.
Brush veal tenderloin with pepper purée and marinate for 1 – 2 hours.
Preheat barbecue to medium-high.
Place grill sheet pan of vegetables on hot grills and start cooking.
After 10 minutes, add whole veal tenderloin and sear 2 minutes per side, then move to the cooler part of the grill and cook over indirect heat.
Cook 4 – 5 minutes per side, basting again with marinade.
Veal is done to medium when meat thermometer reads 160ºF (71ºC), and well-done whenl it reads 170ºF (77ºC)
Let meat stand 10 minutes. Serve with grilled vegetables.