Grill chicken breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once.
Meanwhile, in a large skillet, cook mushrooms, eggplant, zucchini, yellow squash, broccoli, garlic, and rosemary in olive oil until vegetables are crisp-tender. Stir in Lemon Sauce and cherry tomatoes. Cook until heated through.
To serve, spoon vegetables over chicken breasts. Sprinkle with Parmesan cheese. Makes 4 servings.
In a medium skillet, cook onion, thyme, and rosemary in olive oil until onion is tender. Stir in lemon juice. Cook, stirring occasionally, until lemon juice has almost evaporated. Stir in chicken stock or broth; boil about 4 minutes or until reduced to about half. Stir in pepper. In a small bowl, stir together 1 tablespoon chicken stock or broth and cornstarch. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Makes 3/4 cup.