- 1 lb turkey breast, sliced into medallions - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh rosemary, chopped - 2 cloves garlic, minced - Zest of one lemon - 2 cups assorted vegetables (zucchini, bell peppers, carrots), diced - Fresh parsley for garnish

Preheat your oven to 400°F (200°C). Season the turkey medallions with salt and pepper. In a small bowl, mix together the olive oil, thyme, rosemary, garlic, and lemon zest. Brush the herb mixture over the turkey medallions. Arrange the medallions on a baking sheet lined with parchment paper. In a separate bowl, toss the diced vegetables with a bit of olive oil and season with salt and pepper. Spread the vegetables around the turkey on the baking sheet. Roast in the preheated oven for about 25 minutes or until the turkey is cooked through and vegetables are tender. Garnish with fresh parsley before serving.