Grilled Veal Chops & Sweet Bell Peppers

4 well-trimmed veal loin or rib chops, cut 1 inch thick
(approx. 8 ounces each)
2 medium red bell peppers, cut into quarters
2 teaspoons olive oil
Salt Seasoning:
1 tablespoon olive oil
2 large cloves garlic, crushed
1/2 teaspoon freshly ground black pepper

In small bowl, combine seasoning ingredients.
Brush both sides of veal chops with seasoning.
Brush bell peppers with oil.

Place chops on grid over medium, ash-covered coals;
arrange peppers around chops.
Grill, uncovered, 12 to 14 minutes or until veal reaches
medium doneness and peppers are tender, turning occasionally.
Season with salt, as desired.

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

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