Tender marinated turkey and fire-grilled vegetables will get you fired up for some grilling this weekend.
Recipe courtesy of Meals Matter
Grilling lean proteins and vegetables is a fantastic way to intensify flavor without the need for extra salt. Lemon juice adds some zing to the marinade while fresh garlic and rosemary pack in more flavor. For dessert, try the Yogurt with Fresh Strawberries and Honey.
2 tsp grated lemon zest
½ cup lemon juice
1 tsp olive oil
1 tbsp garlic, chopped
1 tbsp fresh rosemary, chopped
Pinch of pepper
2 turkey breast tenderloins (about 2 pounds)
1 medium eggplant (1 pound)
1 pound green or yellow squash
3 plum tomatoes cut in half
Line a rimmed baking sheet with foil
For the marinade: whisk ingredients together in a bowl. Put ¾ of the marinade in a large zip-top bag with turkey, and set the remaining ¼ of marinade aside. Seal the bag and turn to coat the turkey. Refrigerate 45 minutes.
Meanwhile, slice eggplant and squash ½ inch thick. Place with tomatoes on baking sheet, coat with non-stick spray.
Heat outdoor grill or stovetop grill pan. Place turkey on grill (discard bag with marinade). Grill 7-9 minutes per side until and instant read thermometer reads at least 170 degrees F. Remove and cover loosely with foil.
Grill eggplant and zucchini 4 minutes per side until just tender; grill tomatoes 2 minutes per side until charred but not soft. Cut vegetables into bite size pieces, toss gently with the reserved marinade. Serve with sliced turkey.
Per serving: 230 calories, 4 g total fat, 10 g carbohydrates, 39 g protein, 130 mg sodium, 2 g fiber.