In a bowl, combine olive oil, soy sauce, lemon juice, minced garlic, black pepper, and salt to create the marinade.

Place chicken, steak, and pork chops in a resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes.

Prepare the vegetables by slicing them and placing them in a bowl.

Preheat the grill to medium-high heat.

Remove the meats from the marinade and discard the marinade. Grill chicken for 6-7 minutes per side, steak for 4-5 minutes per side for medium-rare, and pork chops for 5-6 minutes per side.

In the last 5 minutes of grilling, add the vegetables to the grill, turning occasionally until tender and slightly charred.

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F, steak 135°F for medium-rare, and pork 145°F.

Remove the grilled meats and vegetables from the grill and let them rest for a few minutes.

Slice the meats if desired and serve with the grilled vegetables.