GRILLED TURKEY AND VEGETABLE SALAD

GRILLED TURKEY AND VEGETABLE SALAD

Ingredients for 4 Servings

1/2 cup Balsamic vinegar
1/4 cup Olive oil
1 1/2 tsps Garlic, chopped
3/4 tsp Dried basil
1/2 tsp Red pepper flakes, crushed
1/4 tsp Salt
1 lb Turkey tenderloin, butterflied
2 Japanese eggplants
2 med Zucchini, cut into 1/2-inch diagonal slices
1 Red bell pepper, seeded
1 Yellow bell pepper, seeded
1 small Red onion, cut into 8 equal wedges
Vegetable cooking spray

Procedure:

1. In small bowl whisk together vinegar, oil, garlic, basil, pepper flakes and salt;
   set aside to use for marinade and dressing.
2. In large self-closing plastic bag, place tenderloins with 1/4 cup dressing;
   seal bag. Refrigerate 4 hours, turning bag several times.
3. Pierce eggplants with fork. Place on paper towel and cook in microwave on HIGH (100% power)
   1-1/2 to 2 minutes or until soft. Allow to cool. Make 4 lengthwise slices in each eggplant,
   leaving stem end intact to fan slices out. In large bowl combine eggplant, zucchini,
   red and yellow pepper and onion with 1/4 cup dressing. Cover and refrigerate vegetables 4 hours,
   stirring gently several times. Cover and refrigerate remaining dressing.
4. Prepare grill for direct heat cooking. Spray rack with vegetable spray.
5. Remove tenderloins from bag; discard remaining marinade. Place on grill rack.
   Fan eggplants and place with other vegetables around turkey. Grill over hot coals 5 minutes,
   turn and continue cooking 4 to 5 minutes or until turkey is no longer pink in center.
   Watch vegetables closely to prevent burning.
6. To serve, slice tenderloins and peppers into 1/2-inch slices.
   Arrange turkey 4 plates, surround with with grilled vegetables and drizzle with 1 tablespoon dressing each
   * Tested in 700-watt microwave.

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