Skewered Veal Cutlets & Bell Pepper

Total preparation and cooking time: 30 minutes

1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 cup prepared balsamic vinaigrette dressing
2 tablespoons chopped fresh chives
1 medium green bell pepper, cut into 1-inch pieces
Salt and pepper

1. Soak eight 6-inch bamboo skewers in water 10 minutes; drain.

2. Meanwhile pound veal cutlets to 1/8-inch thickness, if necessary.

3. In small bowl, combine dressing and chives.
Brush one side of each cutlet with dressing mixture.
Starting at short end, roll up each cutlet;
cut crosswise into 1-1/4-inch wide pieces.

4. Alternately thread 2 to 3 veal and bell pepper
pieces onto skewers. Do not crowd pieces.
Place kabobs on grid over medium, ash-covered coals.
Grill, uncovered, 6 minutes or until veal
is cooked through, turning once.
Season with salt and pepper, as desired.

Makes 4 servings (serving size: 2 skewers).

Cook's Tips:
Regular prepared vinaigrette dressing may be substituted
for balsamic vinaigrette. For variety, use red or
yellow bell peppers,or a combination.