Mediterranean Veal Steaks and Vegetables

Total preparation and cooking time: 1/2 hour (marinade 2 or more hours prior to cooking)

Marinade:
» ¾ cup prepared Italian salad dressing
» ¼ to ½ teaspoon crushed red pepper

1. Combine marinade ingredients; reserve ½ cup. Place veal steaks and remaining marinade in plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours or overnight.

2. In large bowl, combine artichoke hearts, mushrooms, bell peppers and reserved marinade; toss to coat. Cover and refrigerate up to two hours.

3. Meanwhile soak four 10" bamboo skewers in water 10 minutes; drain. Remove vegetables; reserve marinade. Thread onto skewers. Remove veal from marinade; discard marinade. Place veal and vegetables on grid over medium, ash-covered coals. Grill, uncovered, 16-18 minutes or until veal is medium and vegetables are tender, turning veal once and vegetables occasionally.

4. Remove vegetables from skewers; return to reserved marinade. Add olives, toss to coat. Trim fat from veal; remove bones. Carve veal crosswise into thin slices; serve with vegetables.

Makes 4 servings