Mince the vegetables. Heat 3 tablespoons olive oil in a large skillet with the garlic. Tip in the bell peppers, eggplant, and thyme, and cook over high heat for 3 to 4 minutes. Add the zucchini.
Season and sauté for 2 minutes until the vegetables are just tender. Take off the heat and dress with the remaining olive oil and balsamic vinegar; check the seasoning. Keep warm.
Coat the veal all over with the flour seasoned with salt and pepper, shaking off any excess. Heat the olive oil in a wide pan and sauté the veal over high heat for 1 ½ minutes on each side until golden brown. (Do this in two batches if your pan is not wide enough).
Transfer the scallops to warm plates and spoon the sautéed vegetables over them to serve.