Mix the oil (1), pepper and herbs de Provence well. Marinate the chops in it for half an hour, turning frequently.
Rinse the zucchini and tomatoes. Cut zucchini straight at ends and cut in half lengthwise.
Rub neck chops dry with kitchen roll and place in center of hot grill. Grill for 5 to 6 min on each side. Brush the zucchini halves and the tomatoes with oil and season with salt and pepper.
Grill the zucchini for about 6 to 8 min, the tomatoes for 2 to 3 min on the edge of the grill. Turn the zucchini to the other side in between. Season the finished neck cutlets lightly with salt and serve with the vegetables,
Serve with crusty white bread.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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