2 teaspoon(s) grated lemon zest
1/4 cup(s) lemon juice
3 clove(s) garlic, finely chopped
1 tablespoon(s) fresh rosemary, chopped
3 tablespoon(s) olive oil
Kosher salt and pepper
2 turkey breast tenderloins (about 2 lb)
2 turkey breast tenderloins (about 2 lb)
1 medium eggplant (about 1 lb)
1 pound(s) green or yellow squash
3 plum tomatoes, halved

1.Line a rimmed baking sheet with foil. In a small bowl, whisk together the lemon zest, juice, garlic, rosemary, 2 Tbsp olive oil and ¼ tsp each salt and pepper.
2.In a large resealable bag, combine the turkey and 6 Tbsp of the lemon-garlic mixture. Refrigerate for 15 minutes.
3.Meanwhile, slice the eggplant and squash lengthwise 1⁄2 in. thick. Place the eggplant, squash and tomatoes on prepared baking sheet and brush with remaining Tbsp oil.
4.Heat grill to medium. Grill the turkey until cooked through, 7 to 9 minutes per side. Transfer to a plate, cover loosely with foil and let rest for 5 minutes before slicing. Grill the eggplant and zucchini until just tender, 4 minutes per side and grill tomatoes until charred but not soft, 2 minutes per side. Cut vegetables into bite-size pieces and toss gently with remaining lemon-garlic mixture. Serve with the turkey.