1In 8-inch square (2-quart) glass baking dish, place fish. In small bowl, mix oil, lemon juice, basil, rosemary and garlic; pour over fish. Cover; refrigerate 2 hours to marinate.
2Remove fish from marinade; set aside. Pour marinade into 1-quart saucepan. Add olives, zucchini and tomato to marinade. Cook over medium heat 4 to 5 minutes, stirring occasionally, until zucchini is crisp-tender.
3Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish, skin sides down, on grill. Cover grill; cook over medium heat 10 to 15 minutes or until fish flakes easily with fork. Spoon tomato olive mixture over snapper.