Citrus-Herb Marinated Veal Chops

Preparation

1. Combine lemon juice, 2 tablespoons olive oil and 2 teaspoons rosemary in small bowl. Place veal chops and lemon juice mixture in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove chops from marinade; discard marinade. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium (160°F) doneness, turning occasionally.
3. Meanwhile, combine potatoes and 3/4 cup water in large nonstick skillet over medium heat. Bring water to a boil; cover and cook 8 minutes or until potatoes are tender. Continue cooking, uncovered, about 2 minutes or until water has evaporated, stirring occasionally. Add zucchini, remaining 2 teaspoons oil and 1 teaspoon rosemary. Cook and stir 6 to 7 minutes or until zucchini is tender and begins to brown. Season with salt, as desired.
4. Carve chops crosswise into thin slices; season with salt, as desired. Serve with vegetables.