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In a bowl, mix olive oil, garlic, parsley, rosemary, thyme, salt, and pepper.
Rub the mixture over the lamb chops and marinate for at least 30 minutes.
Toss zucchini, Brussels sprouts, and cherry tomatoes with olive oil, salt, and pepper.
Grill lamb chops over medium-high heat for 4–5 minutes per side or until desired doneness.
Roast vegetables at 400°F (200°C) for 20–25 minutes until tender.
Let the lamb rest for 5 minutes before serving.
Plate with roasted vegetables and drizzle any remaining herb sauce over the top.