Ingredients:

2 Veal Shoulder Arm or Blade Steaks, ¾inch thick 2cm
1 can (14½ ounces) artichoke hearts, drained, cut in half
½ lb medium mushrooms 220g
2 large red or yellow bell peppers,
cut into 1 inch pieces 2.5cm
1½ cups drained pitted ripe olives 375ml

Marinade
¾ cup prepared Italian salad dressing 180ml
¼-½ teaspoon crushed red pepper 1-2.5ml

Instructions

1. Combine marinade ingredients; reserve ½ cup. 125ml.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 (25cm) 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.