Italian Marinated Veal Steaks with Vegetables

2 veal shoulder arm or blade steaks, cut 3/4 inch thick (approx. 2 pounds)
1 can (14-1/2 ounces) artichoke hearts, drained, cut in half
1/2 pound medium mushrooms
2 large red or yellow bell peppers, cut into 1-inch pieces

Marinade:
3/4 cup prepared fat-free Italian dressing
1/4 to 1/2 teaspoon crushed red pepper

In small bowl, combine marinade ingredients; reserve 1/2 cup.
Place veal steaks and remaining marinade in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 2 hours or overnight.

In large bowl, combine artichoke hearts, mushrooms, bell peppers
and reserved marinade; toss to coat.
Cover and refrigerate up to 2 hours.
(Do not marinate vegetables overnight.)

Soak four 10-inch bamboo skewers in water 10 minutes; drain.
Thread vegetables onto skewers, reserving marinade.

Remove steaks from marinade; discard marinade.
Place steaks and vegetable kabobs on rack in broiler pan so
surface of meat is 3 to 4 inches from heat.
Broil 14 to 16 minutes or until veal reaches medium doneness
and vegetables are tender, turning steaks once and vegetables occasionally.

Remove vegetables from skewers; return to reserved marinade.
Remove bones and trim fat from steaks. Carve veal crosswise into thin slices.
Serve veal with vegetables.

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

Cook's Tip:
To grill, place steaks and vegetables on grid over medium, ash-covered coals.
Grill, covered, 16 to 18 minutes or until veal reaches medium doneness and vegetables are tender, turning steaks once and vegetables occasionally.

Nutrition information per serving using veal shoulder arm steaks: 197 calories;
25 g protein; 14 g carbohydrate; 5 g fat; 689 mg sodium; 87 mg cholesterol.

Nutrition information per serving using veal shoulder blade steaks: 202 calories;
24 g protein; 14 g carbohydrate; 6 g fat; 698 mg sodium; 94 mg cholesterol.