Grilled Turkey and Vegetable Salad



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.

Nutrition Facts

281 Total Calories

13 g Total Fat

41 % Daily Total Fat

70 g Cholesterol

180 mg Sodium

12 g Total Carbohydrates

30 g Protein