Gremolata Grilled Veal Chops

Total preparation and cooking time: 30 minutes

4 well-trimmed veal rib of loin chops, cut 1 inch thick
   (approx. 8 ounces each)
2 medium red bell peppers, each cut lengthwise in half
2 teaspoons olive oil
Salt and pepper

Gremolata:
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 teaspoon freshly grated lemon peel
1 clove garlic, crushed

1. In small bowl, combine gremolata ingredients; mix well.
   




2. Brush bell peppers with oil.  Reserve 1 tablespoon gremolata; press remaining into both sides of veal chops and peppers.
   Place chops and peppers on grid over medium, ash-covered coals.  Grill, uncovered, 12 to 14 minutes or until veal is medium doneness and peppers are tender, turning occasionally.
   




3. Sprinkle reserved gremolata over chops; season with salt and pepper, as desired.  Cut each pepper half into three pieces; serve with chops.

Makes 4 servings (serving size: 1/4 of recipe).

Cook's Tip:
To broil, place chops and peppers on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes or until veal is medium doneness and peppers are tender, turning once.

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