Preparation:

Combine thyme, oregano, savory and marjoram in small

Brush chops with olive oil on both sides, using about 1 1/2 Tbsp oil. Sprinkle each side of each chop with 1/2 tsp herb mixture.

Salt and pepper chops generously. Cover and refrigerate 30 to 45 minutes.

Bring 4 quarts water to a boil in large saucepan. Add 4 tsp salt and potatoes; boil about 15 minutes, until potatoes are completely cooked through (sharp knife should pierce potato easily). Remove with slotted spoon. Halve potatoes and set aside. To same boiling water, add zucchini slices; cook 2 minutes. Remove with slotted spoon; set aside.

Thread vegetables on skewers, keeping each type of vegetable on separate skewers.

Skewer potatoes and zucchini with cut sides exposed; don't crowd tomatoes or artichokes. When ready to cook, prepare grill. Brush vegetables with 1 1/2 Tbsp oil. When grill is hot, add skewered potatoes; cook about 5 minutes, turning several times. Place remaining skewers of vegetables on grill; cook until all are hot and have started to char slightly. Remove. Season with salt and pepper; sprinkle with remaining herb mixture. Cover vegetables loosely with foil to keep warm. Place chops on grill; cook 3 to 4 minutes a side, until just pink inside.

: Remove skewers from vegetables; mound vegetables in center off serving platter. Arrange chops as a border around vegetables. Serve warm.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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