Pat 3 tbsp. garlic evenly onto surfaces of veal tenderloins. Refrigerate, covered, 2 to 4 hours.
For Balsamic Glaze: Sauté shallots in oil until lightly browned. Stir in vinegar and mustard. Reduce heat; cook until syrupy. Stir in rosemary. Cool.
Grill or panbroil tenderloins 20 to 25 minutes or to desired doneness, turning and brushing frequently with Balsamic Glaze.
Sauté bell peppers, artichokes, fennel and 2 tbsp. garlic in oil until crisp-tender. Add stock, oregano and crushed pepper; cook until stock is reduced by half. Stir in butter; keep warm.
Plate ¾ cup vegetable mixture and 3 ounces sliced veal on top of 1½ cups pasta in shallow bowl. Garnish with cheese.