Grilled Chops with Vegetables

For the marinade, peel the onion and garlic and finely chop. Cut the rosemary. Strip the leaves from the thyme. Mix together with the olive oil.

For the meat, trim the fat off of the chops and place half the chops in a large bowl. Brush with marinade,then add remaining chops and enough marinade to coat. Cover with and set overnight in the refrigerator. Reserve remaining marinade separately and refrigerate, covered.

For grilling, drain the marinade from the chops.

Rinse the zucchini and tomatoes, pat dry with paper towels and cut in half. Brush the cut surfaces with the reserved marinade. Season with coarse salt and pepper and grill in batches on a hot grill. The chops need about 3 minutes on each side and the vegetables need a little less.

For the barbecue sauce, peel the shallots and garlic and finely chop. Rinse and chop the scallions. Cut the bell the pepper in half, remove the seeds and ribs, rinse and finely chop. Mix everything together with the olive oil. Add the lemon juice and season with salt. Cut the basil very finely and add along with the lemon juice to the vegetables.

Brush the barbecue sauce on the finished chops right before serving, with vegetables and white bread if desired.