Gremolata Grilled Veal Chops

4 well-trimmed veal rib or loin chops, cut 1-inch thick (approx. 8 oz. each)

2 medium red bell peppers, each cut lengthwise in half

2 tsp. olive oil

Salt and pepper

GREMOLATA

3 TBS. fresh basil, finely chopped

3 TBS. fresh parsley, finely chopped

1 tsp. lemon peel, grated

1 clove garlic, crushed

 In small bowl, combine gremolata ingredients; mix well. Brush 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 until veal is medium doneness and peppers are tender, turning occasionally.

Sprinkle reserved gremolata on chops; season with salt and pepper, as desired. Cut pepper halves into three pieces for serving. Makes 4 servings.