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.