1. Heat charcoal or gas grill to medium-high. Brush both sides of all vegetables and cut sides of lemons with oil.
2. Grill vegetables for 10 minutes, turning occasionally. Add lemons to grill, cut side down, and cook for an additional 2 minutes. Place vegetables and lemons aside on cutting board.
3. Grill pork slices about 5 minutes per side until internal temperature reaches 150°F.
4. Meanwhile, coarsely chop the vegetables; salt and pepper to taste. Serve half the vegetables with 4 pork slices on top; squeeze grilled lemons over meat. Reserve remaining vegetables and 4 slices of pork for the Pork Penne Pasta Salad recipe.