For Marinade: Cut veal tenderloins crosswise into 8 ounce steaks Combine marinade ingredients such as 3 tbsp. vinegar, 3 tbsp. oil, garlic, 3/4 tsp. salt and 1/2 tsp. pepper in large non-reactive container. Add veal; turn to coat. Refrigerate, covered, 3 to 4 hours.
For Vinaigrette: Whisk ingredients such as 1-1/2 cups oil, 1/2 cup vinegar, 3/4 tsp. salt and 1/4 tsp. pepper in bowl until blended. Set aside.
Thread onion pieces onto skewers. Grill onions and bell pepper slices 10 to 15 minutes or until lightly charred. Place in large bowl. Set aside.
Grill 1 veal tenderloin steak until medium doneness, turning often. Carve into 1/2-inch thick slices. Toss with 2 red bell pepper slices, 2 yellow pepper slices, 4 onion pieces, 2 Tbsp vinaigrette and 2 Tbsp olives.