Yield: 4 servings
|3 tablespoons||Basil; finely chopped|
|3 tablespoons||Parsley; finely chopped|
|1 teaspoon||Lemon peel; grated|
|1 clove||Garlic; crushed|
|2 mediums||Red bell peppers; cut in|
|. half lengthwise|
|2 teaspoons||Olive oil|
|4||Veal loin chops; cut|
|. 1-inch thick|
|Salt & black pepper to taste|
In a small bowl, combine the basil, parsley, lemon peel and garlic.
Brush the peppers with the oil. Reserve 1 tbsp of the herb mixture and press the remainder into both sides of the chops and peppers.
Place the chops and peppers on the grill and cook, uncovered, 12 to 15 minutes, turning occasionally. Sprinkle the reserved herb mixture on the chops and season with salt and pepper. Cut each pepper half into 3 pieces lengthwise.
Nutritional Information per serving: 181 calories, 8g fat, 90mg cholesterol, 84mg sodium
** Dallas Morning News - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95