Italian Veal Steaks with Marinated Vegetables
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INGREDIENTS
2 veal shoulder arm or blade steaks, 3/4-inch thick, about 2 pounds
1 can (14-1/2 ounces) artichoke hearts, drained, halved
1/2 pound medium mushrooms
2 large red or yellow bell peppers, cut into 1-inch pieces
1-1/2 cups ripe olives, drained, pittedMARINADE
3/4 cup prepared fat-free Italian dressing
1/4 to 1/2 teaspoon crushed red pepperIn 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.
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 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.
Remove vegetables from skewers; return to reserved marinade. Add olives, toss to coat. Remove bones and trim fat from steaks. Carve veal crosswise into thin slices. Serve veal with vegetables.
Serves 4
NOTES - Always marinate, unless otherwise directed, in the refrigerator. Other fruit and vegetables to use when making kabobs are zucchini, eggplant, cherry tomatoes, onions and pineapple. Do not over marinate vegetables or meat. If you do, the vegetables and meat could become mushy.