Veal Chops With Grilled Pepper And Black Olive Salsa
|Veal chops||2 1⁄2 Pound (Cut 3/4 Inch Thick, 4 In Number)|
|Fresh rosemary/1/2 teaspoon dried rosemary||1 1⁄2 Teaspoon, chopped|
|Salt||3⁄4 Teaspoon, divided|
|Freshly ground black pepper||3⁄8 Teaspoon, divided|
|Red bell pepper||1 , seeded and quartered|
|Yellow bell pepper||1 , seeded and quartered|
|Red onion||1 Large, cut into 1/2 inch slices|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh basil||1 Tablespoon|
|Virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Mediterranean olives||1⁄3 Cup (5.33 tbs), pitted and chopped (Kalamata / Oil Cured)|
Season veal with rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Season grill grates; preheat on HI for 5 minutes.
Place quartered red and yellow peppers on grill, skin side down; cook 20 to 25 minutes or until charred.
Transfer to a brown paper bag, close tightly, and set bag aside for 10 minutes to allow steam to loosen skins.
Meanwhile, grill onion slices for 10 minutes, turning after half the time.
Set aside to cool.
Remove peppers from bag; peel off and discard the charred skins; rinse under running water and pat dry with paper towels.
Slice peppers into thin strips.
To make the salsa, in small bowl, combine the vinegar, garlic, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Slowly whisk in a thin stream of oil.
Separate onion rings and add to mixture, along with pepper strips and chopped olives.
Grill veal chops 14 to 17 minutes, or until done, turning every 4 or 5 minutes.
Set aside for 5 minutes before serving.
To serve, place one veal chop on each plate and top with one quarter of the salsa mixture; drizzle with the liquid remaining in bowl.