Marinated Veal Tenderloin and Grilled Vegetables on Labneh | Quebec Veal

Ingredients

• 1 Quebec Grain-Fed Veal tenderloin of 680 g (1 1/2 lb)
• 12 asparagus spears, halved
• 3 bell pepper halves of various colors, cut into thick strips
• 2 small zucchinis, sliced lengthwise
• 1 small red onion, quartered
• 125 ml (1/2 cup) white wine or chicken broth
• 60 ml (1/4 cup) chopped fresh parsley Gourma
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) lemon zest
• 30 ml (2 tbsp) wholegrain mustard Maison Orphée
• 15 ml (1 tbsp) crushed coriander seeds
• 2 garlic cloves, chopped
• 2 green onions, chopped
• Salt and pepper to taste
• 1 container labneh Le Bédouin of 250 g
• 30 ml (2 tbsp) chopped fresh parsley Gourma
• 30 ml (2 tbsp) tahini
• 30 ml (2 tbsp) chopped pistachios
• 15 ml (1 tbsp) lemon zest