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1
Cook the sliced garlic in the oil until it is brown, then set aside to cool.
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2
Preheat a grill.
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3
In a mixing bowl, combine onions, tomatoes, jalapeno, zucchini, and leeks, and pour half of the remaining garlic oil on top.
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4
Season, to taste, with salt and pepper.
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5
Grill the garlic-oil vegetables over high heat until soft, and then cool.
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6
Season the tenderloin and rub with some of the oil mixture.
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7
Grill the meat for 4 to 5 minutes per side, and set aside to rest.
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8
Cut all the grilled vegetables and the red pepper into large pieces.
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9
Toss with the remaining garlic oil, basil, and season, to taste, with salt and pepper.
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10
Plate the meat with the vegetables.
