Instructions: Combine marinade ingredients; transfer half to a large resealable bag. Place veal steaks in bag; turn to coat. Refrigerate 2 hours or overnight. 30 minutes before cooking veal, add vegetables to remaining marinade.

Prepare medium grill or heat broiler. Remove veal from marinade (discard veal marinade). Grill or broil veal 15 to 18 minutes, turning once, for medium doneness.

Thread vegetables on skewers, reserving vegetable marinade. (If using wooden skewers, soak them in water 20 minutes to prevent burning.) Grill or broil vegetables 10 minutes, turning occasionally.

Remove vegetables from skewers and toss with reserved marinade and olives. Trim fat from veal and remove bones; carve crosswise into thin slices. Serve with vegetables.

This recipe yields 4 servings.

Comments: You may substitute other low carb vegetables for the zucchini, such as asparagus cut in pieces or yellow squash.

Description: "The marinade does double duty in this recipe: it imbues the veal with flavor and serves as a dressing for the veggies."

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