1/2 c balsamic vinegar
1/4 c olive oil
1-1/2 tsp garlic, chopped
3/4 tsp dried basil
1/2 tsp red pepper flakes, crushed
1/4 tsp salt
1 lb TURKEY TENDERLOINS, butterflied
2 Japanese eggplants
2 Medium 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
In small bowl whisk together vinegar, oil, garlic, basil, pepper flakes and salt; set aside to use for marinade and dressing.
In large self-closing plastic bag, place tenderloins with 1/4 cup dressing; seal bag. Refrigerate 4 hours, turning bag several times.
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.
Prepare grill for direct heat cooking. Spray rack with vegetable spray.
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.
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.
281 Total Calories
13 g Total Fat
41 % Daily Total Fat
70 g Cholesterol
180 mg Sodium
12 g Total Carbohydrates
30 g Protein