Preheat the oven to 180C.
Line a baking tray with paper.
Using a mandolin or small sharp knife peel down the length of the zucchini and eggplant to form ribbons and place in a bowl with the onion, garlic, mushrooms, tomatoes, olives and fresh thyme. Add two tablespoons oil and toss the vegetables together until they are well coated in the oil. Season with sea salt and cracked black papper and arrange the veggies into 4 piles on the prepared tray.
Place the turkey breast steaks onto the vegetables and lay slices of lemon onto the steak. Drizzle each steak with the remaining olive oil and season with some more black pepper.
Bake for 20 - 25 minutes until the vegetables are soft and the turkey is cooked.
Serve with a sprinkle of fresh parsley.