1. Combine lemon juice, 2 tablespoons olive oil and 2 teaspoons rosemary in small bowl. Place veal steaks 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 steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium (160ºF) 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 steaks crosswise into thin slices; season with salt, as desired. Serve with vegetables.
Cook’s Tip: To broil, place steaks on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.
Nutrition information per serving: 274 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 132 mg cholesterol; 84 mg sodium; 15 g carbohydrate; 1.2 g fiber; 33 g protein; 14.5 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 2.0 mg iron; 13.1 mcg selenium; 5.4 mg zinc; 3.6 mg choline. This recipe is an excellent source of protein, niacin, vitamin B12 and zinc; and a good source of vitamin B6, iron and selenium.